spaghetti cacio e pepe

• annokset: 4-6; makes 1c paste

Ainekset

Kosher salt

1 pound spagheti

2-1/2 cups finely grated Pecorino Romano (8 ounces)

1-1/4 teaspoons coarsely ground black pepper, plus more tor serving

1/4 cup cold water, plus more if needed

Ohjeet

Bring a large pot of salted water to a boil. Add the spaghetti and cook until it's nearly al dente.

Meanwhile, in a food processor, combine the pecorino, the pepper, and the cold water and pulse until it comes together into a thick, smooth paste. If needed, add more water, 1 tablespoon at a time, to encourage blending.

When the pasta is ready, reserve 1 cup of the pasta water and drain the pasta in a colander. Return the empty pot to the stove, but not over heat.

Return the pasta to the pot along with 3/4 cup of the pecorino paste and a splash of the pasta cooking water. Toss vigorously with tongs while shaking the pot until the cheese melts and coats the pasta with a glossy sheen. Add cooking water and more pecorino paste to taste as needed until the cacio e pepe is the right consistency-something like a thin nacho cheese sauce. If the pasta is properly seasoned but the sauce is still too thick, add warm tap water instead of salted cooking water to loosen it. Serve immediately.

Cover and refrigerate any remaining paste for up to 1 month.

Muistiinpanot

USES AND VARIATIONS

Make Cacio e Pepe Farro by tossing warm, just-boiled farro with cacio e pepe paste.

Whip together room-temperature cacio e pepe paste and unsalted butter in a 2:1 ratio to make Cacio e Pepe Butter to spread on grilled corn, toast, bagels, pita, focaccia, or biscuits.

Add thinly sliced asparagus, sliced snap peas, peeled fava beans, or freshly shucked or frozen peas into the pasta pot for the last 30 to 60 seconds of the pasta cooking time.

Recipe from good things, by samin nosrat.