Cold Water Cacio E Pepe

Name: Cold Water Cacio E Pepe
Ingredients: 64 ounces cold water; 1 pound 1 pound dry pasta, (bucatini best, but any pasta will do); 1 tablespoon 1 tablespoon kosher salt; 1 tablespoon fresh, coarsely ground black pepper, plus more to taste; 2 cups finely grated Pecorino Romano cheese

5 ingredients

4 steps

Ingredients

64 ounces cold water
1 pound 1 pound dry pasta, (bucatini best, but any pasta will do)
1 tablespoon 1 tablespoon kosher salt
1 tablespoon fresh, coarsely ground black pepper, plus more to taste
2 cups finely grated Pecorino Romano cheese

Directions

1

Combine water, pasta, and salt in a 4 1/2-quart pot, cover and set over medium-high heat to bring to a boil. We use a deep stainless-steel saute pan.
2

When water boils, decrease the heat to maintain a simmer. Remove the lid, stir in the freshly ground black pepper, and cook until the liquid is almost completely absorbed - about 10 minutes. It should be al dente and look just a bit saucier than the pasta you would plate.
3

Remove from heat and stir in the grated Pecorino Romano. Keep stirring until the cheese has melted and is fully incorporated into the pasta water.
4

Enjoy!