Add the water in a deep saucepan and bring it to a boil over medium heat.
Add salt and mix well.
Add the liguine, bucatini or spaghetti.
Cook till the pasta is al dente. This means that it still has a bit of bite but is not raw. In between keep stirring the pasta gently as we have used less water.
Remove 2 cups of the starchy water and keep it on the side.
Drain out the pasta and remaining water into a colander.
Wipe the saucepan clean.
Add olive oil and place the pan over medium heat.
Add garlic and saute it for a few seconds. Don't allow it to burn.
Add pepper powder and give it a good stir.
Take the pan off the heat.
PREPARATION OF CACIO E PEPE
To the saucepan with olive oil, garlic and pepper in it, add the boiled linguine or pasta you have used.
Add the butter and 1 cup of starchy water.
Toss well till the butter melts.
Now add ½ cup more of the starchy water and the grated cheese.
Toss it well, till the cheese melts and the sauce coats the linguine or pasta.
If required, can add remaining water little at a time. I added just ¼ cup more.
SERVING CACIO E PEPE
Serve hot cacio e pepe with extra grated cheese and pepper on top. Or add any vegetable, meat or fresh herbs on top.
Notes
Use less water so that you get nice starchy water for the sauce.
Use freshly ground or cracked black pepper.
Don't over boil the pasta otherwise it will become mushy.
Toss well with tongs or a spoon when you add the cheese and starchy water.
Don't skip the butter as that also helps to make the sauce creamy.
Keyword Cacio E Pepe recipe, Cacio E Pepe Spaghetti, How to prepare perfect cacio e pepe