Cacio e Pepe

This classic Roman dish is a simple pasta dream with just two main ingredients: cheese and pepper.

Its genius is the creamy no-cream sauce, created through the combination of a quality Pecorino Romano cheese, a few spoons of pasta water and toasted peppercorns. You’ll need to nail a few key techniques to pull it off, so read the recipe carefully before diving in.

Fresh Pasta Ingredients (per person – scale up as needed)

• 100g flour & 1 egg

Cacio e Pepe Ingredients (per person – scale up as needed)

• 100g pasta

• 3/4 cup of pecorino cheese grated with the finest side of a grater

• 1 teaspoon whole peppercorns

• Salt

Method – making the pasta:

1. Place the flour in a large bowl and make a well in the middle for egg. Crack the egg in the well and whisk gently. Slowly combine the flour and egg until it forms a ball.

2. When it’s roughly in a ball shape, take it out of the bowl and knead it until it forms a smooth ball. Wrap in cling wrap and let it rest for 20 minutes.

3. Divide the pasta into sections and roll through your pasta machine, one setting at a time, starting

Method – making the cacio é pepe:

1. Bring the water to a boil and add a generous amount of salt, about a tablespoon.

2. Meanwhile in a pan, toast the peppercorns for 1-2 mins on medium heat until fragrant.

3. Turn off the heat and crush the peppercorns in a mortar and pestle. Place them back in the pan.

4. Check the cooking instructions for your pasta to find out how long it will take to cook. You’ll take it to just “al dente”, which is about 2-3 minutes less than the recommended cooking time. If you’re using fresh pasta, you’ll only need to cook it for 1 minute in boiling water.

5. Put your pasta into the boiling water. When it’s about 1 minute away from being ready, take about a ladle full of pasta water (serving two, 1.5 ladles for up to 4 people) and pour it in the pan with peppercorns. Turn the heat up to high, and reduce the water. You’ll see it become brown and pepper-y.

6. Take a ladle of pasta water and add it to the grated cheese in a bowl. Whisk with a fork until it becomes smooth.

7. When the pasta is just al dente, take it out of the pasta pot with tongs, and place it in your pan.

8. Take the pan off the heat (this is important!) and toss the pasta in the water and pepper for 1 minute.

9. Add the cheese to the pasta and toss it through until the cheese emulsifies with the water, and creates a cream.

10. Add a little extra pepper to taste and serve!