Cacio e pepe
Ingredients
100 grams finely grated pecorino Romano cheese
50 grams finely grated Parmesan cheese
70 grams extra-virgin olive oil
Salt and Pepper
Method
In a large, deep bowl, mix most of the Pecorino (keep a little aside for serving), all of the Parmesan, the olive oil and the black pepper. Using a wooden spoon, work everything together until you get a thick paste. It should take a couple of minutes and feel quite firm. Set it aside while the pasta cooks.
Place the pasta and salt into a pan and add just enough cold water to cover it, about 4 cm deep. Cover and bring to the boil over a medium-high heat. Once it starts boiling, remove the lid, lower the heat slightly and let it simmer. Stir regularly, making sure the pasta stays submerged and doesn’t stick together.
After about 5 minutes, scoop out a cup of the starchy cooking water. Slowly pour around three quarters of it into the cheese mixture, stirring all the time until it becomes smooth and creamy. This is where the magic starts.
Check the pasta – it should be just al dente as it will finish cooking in the sauce. Lift it out with tongs, let the excess water drip off, and add it straight into the bowl with the cheese mixture. Now give it a really good toss. Don’t be gentle here – mix and turn the pasta with real energy for a minute or two. You’ll see the sauce transform from a loose, cheesy liquid into a glossy, silky coating. If it tightens too much, add a splash more of the reserved pasta water and keep tossing.
Divide between four warm bowls, finish with the remaining Pecorino and an extra crack of black pepper, and serve straight away. Simple ingredients, a little patience, and big flavour – just the way we like it.