Pasta Cacio e Pepe (Italian Cheese and Pepper Stanley Tucci)

Cacio e pepe is spaghetti that traditionally uses just grated Pecorino and ground black pepper, but chef Kotaro Noda tells Tucci in the show he has a secret recipe that uses a mix of Pecorino and Parmigiano, which he serves in his Michelin-starred restaurant, Bistrot64.

1 cup Pecorino Romano
1 cup Parmigiano Reggiano
8 oz pasta (spaghetti or tonnarelli)
1 tsp. cornstarch
sea salt
black pepper, freshly ground

The sworn enemy of this pasta dish is the ball effect caused by the cheese forming into lumps. To prevent this setback, you should grate the cheese well, until it takes on a fine consistency.

In a frying pan, toast 5 or 6 types of pepper. When they’re ready, grind them up in a mortar and pestle or a food processor. Cook the pasta separately in unsalted boiling water. Put the cheese, corn starch and a few ladlefuls of pasta water in another pan. Mix until you create a smooth cream. The cornstarch will help the cheese melt without coagulating. At this point, remove the cheese pan from the heat, add the al dente pasta, a drizzle of oil, pepper, and a handful of cheese, and continue mixing until well combined. Serve immediately.

Makes 2 servings.