Cacio e Pepe
Cacio e Pepe
Ingredients
- 320 g pasta, mezze maniche or similar short pasta
- 20 spoonfuls Pecorino Romano, finely grated
- as needed black pepper, freshly ground
- as needed hot water, for the cream
- 4 ladles water, for the sauce
Instructions
- 1
In a large bowl, combine 20 spoonfuls of grated Pecorino Romano with a generous pinch of freshly ground black pepper. Gradually add small amounts of hot water, mixing continuously with a spoon until a smooth, thick paste forms. Set aside.
⏱️ 3 min
- 2
Bring a pot of unsalted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 8 min
- 3
While the pasta cooks, toast a generous amount of freshly ground black pepper in a large pan over medium heat until fragrant. Add 4 ladles of water to the pan, creating a 'black pepper tea'.
⏱️ 2 min
- 4
Once the pasta is al dente, use a slotted spoon to transfer it directly into the pan with the black pepper tea. Continue cooking the pasta on high heat, stirring and shaking the pan frequently. Add more pasta water from the pot, a little at a time, if the pan dries out, until the pasta is fully cooked and there's a small amount of starchy water remaining in the pan.
⏱️ 5 min
- 5
Remove the pan from the heat and let the pasta cool for 2 minutes. This is crucial to prevent the cheese from clumping. Add the prepared Pecorino cream to the pasta in the pan. Mix vigorously with a spatula or by tossing the pan until the pasta is thoroughly coated in a creamy sauce.
⏱️ 3 min
- 6
Serve immediately, garnished with an additional generous grinding of fresh black pepper. Buon appetito!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe
- 320 g pasta, mezze maniche or similar short pasta
- 20 spoonfuls Pecorino Romano, finely grated
- as needed black pepper, freshly ground
- as needed hot water, for the cream
- 4 ladles water, for the sauce
Instructions
- 1
In a large bowl, combine 20 spoonfuls of grated Pecorino Romano with a generous pinch of freshly ground black pepper. Gradually add small amounts of hot water, mixing continuously with a spoon until a smooth, thick paste forms. Set aside.
⏱️ 3 min - 2
Bring a pot of unsalted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 8 min - 3
While the pasta cooks, toast a generous amount of freshly ground black pepper in a large pan over medium heat until fragrant. Add 4 ladles of water to the pan, creating a 'black pepper tea'.
⏱️ 2 min - 4
Once the pasta is al dente, use a slotted spoon to transfer it directly into the pan with the black pepper tea. Continue cooking the pasta on high heat, stirring and shaking the pan frequently. Add more pasta water from the pot, a little at a time, if the pan dries out, until the pasta is fully cooked and there's a small amount of starchy water remaining in the pan.
⏱️ 5 min - 5
Remove the pan from the heat and let the pasta cool for 2 minutes. This is crucial to prevent the cheese from clumping. Add the prepared Pecorino cream to the pasta in the pan. Mix vigorously with a spatula or by tossing the pan until the pasta is thoroughly coated in a creamy sauce.
⏱️ 3 min - 6
Serve immediately, garnished with an additional generous grinding of fresh black pepper. Buon appetito!
⏱️ 1 min