Vigorously.

CACIO e PEPE

serves 4

Ingredients

• Kosher salt, to taste
• 1 lb. pasta, preferably spaghetti
• 4 tbsp. extra-virgin olive oil
• 2 tsp. freshly cracked black pepper, plus more to taste
• 1 cup finely grated Pecorino Romano
• 3⁄4 cup finely grated Cacio de Roma

Instructions

• Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta. 
• Meanwhile, heat oil in a 12″ skillet over medium heat until shimmering. 
• Add pepper; cook until fragrant, 1–2 minutes. 
• Ladle 3⁄4 cup pasta water into skillet; bring to a boil. 
• Using tongs, transfer pasta to skillet; spread it evenly. 
• Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. (Leave the pasta on the heat until the cheesy funk just starts to crisp in places.  Toss some chili flakes in there, too.  Oh yeah ... skip the glasses and drink the wine straight from the bottle with this one. --Ed.)
• Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.
• Repeat as needed.

CONNECT