Description

As a recipe developer, I call this an easy day at the office, but after my fourth attempt at making a smooth and creamy sauce, I was quickly reminded that sometimes the most straightforward recipes are the hardest to nail in cooking. After pitching out pounds of spaghetti and clumpy cheese, I wanted this cacio e pepe recipe to be a no-fail version of this iconic dish.

Directions

1. Gather the ingredients.
2. Bring 2 quarts water and 1 1/2 teaspoons fine salt to a boil in a large Dutch oven (or another pot wide enough to fit spaghetti) over high. Add 1 (16-ounce) package spaghetti to the boiling water and cook according to package directions for al dente. 
3. While the pasta water comes to a boil, heat 3 tablespoons olive oil, 2 tablespoons unsalted butter, and 2 teaspoons freshly ground coarse black pepper in a medium skillet over medium. Cook, stirring constantly, until the butter is melted and the pepper is sizzling, 2 to 3 minutes. 
4. Transfer the pepper mixture to a large bowl and stir in 4 ounces Pecorino Romano cheese, grated with a Microplane grater (about 2 1/2 cups) until the cheese is completely coated.  
5. Drain the pasta in a colander, reserving 1 cup of the cooking water. Let the pasta sit for 2 minutes. 
6. While the pasta cools, whisk 3/4 cup of the reserved cooking water into the pecorino mixture, 1/4 cup at a time, until most of the cheese is melted. 
7. Transfer the pasta to the pecorino mixture. Working quickly, vigorously stir the pasta mixture until a creamy sauce forms and coats the pasta, 20 to 30 seconds. Gradually add the remaining 1/4 cup reserved cooking water to loosen if necessary. 
8. Divide among 4 bowls and serve immediately, topped with additional Pecorino Romano as desired.