Cacio e Pepe
Photo: Jim Henkens
PUBLISHED January 18, 2025
Cheese and pepper—perhaps the most fundamental and basic of all Italian pastas. The cheese should be pecorino (from sheep), and good-quality pecorino Romano is increasingly available; if you can’t find that, use real-deal Parmesan. And don’t skimp on the pepper; if you can crack or lightly grind whole peppercorns, all the better.
Salt Pasta Water Like You Mean It: In order to season pasta properly and improve the way it cooks, the water in the pot should taste noticeably salty, almost like the ocean. If that seems like too much, remember that most is going to be drained off, and what remains will only help season the sauce. So be bold and try salting your pasta water by the palmful.
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