Today we’re making an authentic Cacio e Pepe recipe inspired by our recent trip to Rome! This delicious Italian pasta is found throughout the city, and although Cacio e Pepe only has three ingredients, each restaurant seems to make it slightly differently. This recipe is the most traditional method.
Bring pot of water to a boil. Add a pinch of salt and pasta to the boiling water.
Put shaved Pecorino in a large bowl or pot near the boiling pasta.
When pasta is cooked, reserve about 1 cup of the hot pasta water. Drain the rest of the pasta.
Add 1/4 cup of the pasta water to the cheese. Next, add the fresh pasta and stir continuously, incorporating the cheese well. The starch in the pasta water, combined with the cheese, should create a creamy texture.
Finally, stir in the fresh cracked pepper and serve immediately.