Cacio e pepe, in central Italy, translates to ‘cheese and pepper.’ And for individuals like myself and His Lordship who adore those two very things, this dish is beyond
defeat perfect. (See what I did there?)
Also of note, this dish (aside from the astronomical fee of the cheese) costs next to nothing to make.
And for someone who’s in Super Savies mode, that’s great news.
Side note: Many recipes call for butter to bind the pasta together. I use the pasta water instead—and it still creates a glorious buttery consistency.
Pasta Cacio e Pepe
1 lb pasta, whatever shape you desire
Pecorino Romano or Parmigiano-Reggiano cheese, grated (a lot)
Freshly cracked black pepper (a lot)
Bring a large pot of salted water to a boil. Cook pasta according to directions. When al dente, transfer to a large bowl, reserving pasta water. Toss in Parmigiano Reggiano and pepper. Add ½ cup pasta water to coat (this will create a binding sauce). Season to taste.