Cacio E Pepe
Serves: 2
Total Time: 30 minutes
Prep Time: 10 minutes
Difficulty Level: Easy
BY CHEF JOHN ASH
Literally “cheese and pepper” this is one of the iconic recipes of Rome. It’s a stripped down macaroni and cheese that relies on good simple ingredients.
INGREDIENTS
10 oz spaghetti or bucatini
6 tbsp unsalted butter
2 tbsp freshly ground pepper or to taste
1 c freshly grated Parmigiano-Reggiano
1/2 c freshly grated Pecorino Romano
1 egg yolk
Sea Salt
INSTRUCTIONS
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Bring a pot of water to a boil and add some salt to the water. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
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In the same pot the pasta was boiled in, add butter and pepper and cook for a minute or so until pepper is fragrant. Add 1/3 cup of the pasta water and return the cooked pasta to the pot and toss to coat.
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Add the cheese and egg yolk and, using tongs, toss the ingredients together until combined. If the pasta seems a little sticky, add the remaining pasta water. If it's a little wet, add more cheese. Taste for seasoning and adjust as necessary.
