Cacio e Pepe (spaghetti)
Central Market

(Central Market, pasta, cheese, Parmesan)

Cacio e Pepe (spaghetti)
Cacio e Pepe (spaghetti)

Yield: 4 servings


1 lb pasta, (tonnarelli or spaghetti)
4 Tbsp EVOO (olive oil)
2 tsp freshly cracked black pepper, plus more to taste
1 C finely grated Pecorino Ramano
¾ C finely grated Parmesan
Kosher salt, to taste


  1. Bring a 6-qt. pot of salted water to a boil.
  2. Add pasta; cook until al dente, 8-10 min. Reserve 1 C pasta water and drain pasta.
  3. Meanwhile, heat oil in a 12" skillet over med. heat until shimmering. Add pepper; cook until fragrant, 1-2 min.
  4. Ladle ¾ C pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly.
  5. Sprinkle ¾ C each Pencorino Ramano and Parmesan over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 min. adding some pasta water if necessary.
  6. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.