EFK Tested
Erickson Cacio e Pepe
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cook pasta until just shy of al dente and reserve plenty of pasta water.
- 2. Toast black pepper in a wide skillet for 30 seconds and add a splash of pasta water.
- 3. Add pasta and toss. Remove from heat.
- 4. Gradually add Pecorino while tossing vigorously, using warm pasta water as needed to create a smooth creamy sauce.
Equipment
Standard home kitchen equipment appropriate to the method
Instant-read thermometer when cooking meat, poultry, or seafood
Food safety & storage
Use clean utensils and refrigerate perishable leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗