Cacio e Pepe
Three ingredients, one technique: a glossy pecorino-and-pepper sauce that lives or dies on emulsion.
Toast the cracked pepper in a wide pan for 30 seconds until fragrant.
Cook the pasta in minimal salted water so it turns extra starchy.
Make a smooth slurry of pecorino and a little cool pasta water in a bowl.
Toss hot pasta and pepper through the slurry, lifting and splashing pasta water until a creamy sauce coats every strand.
Cook the rest of the section
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