Cacio e Pepe with Fresh Ground Evermill Pepper

August 29, 2024 by Mark Gudaitis
Ingredients:
  • 8 oz (225 g) spaghetti (or other long pasta like linguine or fettuccine)
  • 1 cup (100 g) Pecorino Romano cheese, finely grated
  • 2 tbsp Evermill black pepper, freshly ground
  • Salt, to taste
  • 1-2 tbsp unsalted butter (optional, for added richness)
Instructions:
Cook the Pasta:
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  • Reserve about 1 cup of the pasta cooking water, then drain the pasta.
Prepare the Pepper:
  • While the pasta is cooking, heat a large, dry skillet over medium heat. Add the freshly ground Evermill pepper and toast it lightly, stirring frequently for about 1-2 minutes. This will enhance its aroma and flavor.
Combine Cheese and Pepper:
  • In a large mixing bowl, combine the finely grated Pecorino Romano with the toasted pepper. Mix well to evenly distribute the pepper.
Create the Sauce:
  • In the skillet where you toasted the pepper, add 1 cup of the reserved pasta water and bring it to a simmer over medium heat.
  • Gradually add the cheese mixture to the simmering water, stirring constantly to create a creamy sauce. The heat from the pasta water will help melt the cheese and integrate the pepper.
Combine Pasta and Sauce:
  • Add the drained pasta to the skillet with the cheese sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a little more reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Finish and Serve:
  • If using, stir in the butter for extra richness.
  • Taste and adjust the seasoning with additional salt or pepper, if needed.
  • Serve immediately, garnished with extra Pecorino Romano and a few more cracks of Evermill pepper if desired.
Enjoy your delicious, peppery Cacio e Pepe!