Cacio e Pepe is one of the classic dishes of Roman tradition. Learn how to make this recipe like a pro, with tips, tricks and techniques from one of Italy’s best chefs. This is cooking up close and personal.
Boil a pan of water.
Cook the Rigatoni pasta in salted boiling water, turning with a spoon to prevent that the rigatoni stick together.
Drain the pasta al dente, taking care to preserve the cooking water, which is rich in starch.
In a steel bowl, create an emulsion of pecorino and pepper with the cooking water, added slowly.
Portion and serve in a deep dish, with more freshly grated pecorino and pepper.