Rigatoni Cacio e Pepe
Rome's most revered pasta alchemy: ridged rigatoni enveloped in an impossibly creamy, peppery emulsion achieved solely from finely grated Pecorino Romano, freshly toasted peppercorns, and starchy pasta cooking water.
Ingredients
- • 400g bronze-die extruded rigatoni (or tonnarelli/spaghetti)
- • 180g aged Pecorino Romano DOP, finely microplaned
- • 2 tbsp whole black peppercorns (Tellicherry or Sarawak)
- • Sea salt (use sparingly due to the saltiness of Pecorino)
Preparation Steps
Crush the whole black peppercorns coarsely in a mortar and pestle. Toast the crushed pepper in a dry wide skillet over medium heat for 2 minutes until immensely fragrant and oils are released. Ladle in 100ml of boiling pasta water to stop the toasting and create a peppery broth.
Boil the rigatoni in a pot with less water than usual (just enough to cover), creating an extra-starchy cooking liquid. Cook until very al dente, about 2-3 minutes shy of package time.
In a heatproof bowl, mix the finely grated Pecorino Romano with 1-2 small ladles of warm (not boiling) starchy pasta water, whisking vigorously with a fork until a smooth, thick cheese paste (crema) forms without lumps or stringiness.
Transfer the drained rigatoni into the skillet with the pepper broth over low heat for 1 minute. Remove the skillet completely from the heat, let it cool for 30 seconds, then pour in the cheese paste. Stir and toss rapidly until the cheese melts into a velvety, clinging sauce that coats every ridge of pasta.