You’re “blooming” the pepper-essentially, frying it in fat to deepen the flavor.
To get the most out of your pepper, you’re going to be toasting it in a mixture of butter and oil.
One of this dish’s namesake ingredients, regular old black pepper, needs special attention here. Also, though homemade pasta is typically seen as better, in this case we want the starch that comes from cooking dried pasta, so stick with the boxed stuff. Less water means there will be a higher concentration of starch in the water, and you will have a more cohesive sauce that will stick really well to your pasta. If you really want to go the extra mile, we recommend you use less water than the box calls for. This magical stuff is the backbone of this dish and will make your sauce smooth, glossy, and emulsified. Then, right before you’re ready to drain, dip a liquid measuring cup in there and grab some of that beautifully starchy, salty water. Go about 3 minutes less than what the package cooking time recommends. Cook your pasta-we’d recommend spaghetti, bucatini, or another long, thin noodle-until al dente in rapidly boiling, salted water. Remember the days when we used to overcook pasta, mindlessly drain it, and maybe even rinse it with cold water? (Read our tips on how to cook perfect pasta every time before boiling another pot.) Now, it's fairly common knowledge to do just the opposite. Making this pasta (and toasting the pepper) is the perfect way to show off that flavor. The fruity bite of freshly ground pepper is complex, earthy, sweet and spicy all at once. Because black pepper is used so often by cooks, we think people often fail to see how much of an incredible primary seasoning it can be. Cacio e pepe literally translates to “cheese and pepper." These two ingredients are usually thought of as small components to a dish but in this pasta recipe, they take center stage.
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