Cacio e Pepe
Cacio e Pepe
Ingredients
- 320 g pasta, such as mezze maniche
- 20 spoonfuls Pecorino Romano
- to taste black pepper, freshly ground
- as needed hot pasta water
Instructions
- 1
In a large bowl, combine the Pecorino Romano and a small pinch of freshly ground black pepper. Gradually add a small amount of hot pasta 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 until it is al dente, according to package directions.
⏱️ 10 min
- 3
While the pasta is cooking, place a large pan over medium heat. Grind a generous amount of black pepper directly into the pan and toast it for about 30 seconds until fragrant.
⏱️ 1 min
- 4
Add one ladle of hot pasta water to the pan with the toasted black pepper, creating a 'black pepper tea'.
⏱️ 1 min
- 5
Once the pasta is al dente, use tongs or a slotted spoon to transfer it directly from the boiling pot to the pan with the black pepper tea. Continue cooking the pasta over high heat, stirring frequently and adding more pasta water as needed, until the pasta is fully cooked and has absorbed most of the liquid, creating a starchy sauce.
⏱️ 3 min
- 6
Turn off the heat and let the pasta cool in the pan for 2 minutes. Ensure there is still a small amount of starchy water remaining in the pan.
⏱️ 2 min
- 7
Add the prepared Pecorino cream (paste) to the pasta in the pan.
⏱️ 1 min
- 8
Using a spatula or tongs, mix the Pecorino cream thoroughly with the pasta until every piece is perfectly coated and a creamy sauce has formed. If the sauce is too thick, add a tiny bit more hot pasta water. If it's too thin, add a little more grated Pecorino.
⏱️ 2 min
- 9
Serve immediately, garnished with an extra grinding of fresh black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe
- 320 g pasta, such as mezze maniche
- 20 spoonfuls Pecorino Romano
- to taste black pepper, freshly ground
- as needed hot pasta water
Instructions
- 1
In a large bowl, combine the Pecorino Romano and a small pinch of freshly ground black pepper. Gradually add a small amount of hot pasta 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 until it is al dente, according to package directions.
⏱️ 10 min - 3
While the pasta is cooking, place a large pan over medium heat. Grind a generous amount of black pepper directly into the pan and toast it for about 30 seconds until fragrant.
⏱️ 1 min - 4
Add one ladle of hot pasta water to the pan with the toasted black pepper, creating a 'black pepper tea'.
⏱️ 1 min - 5
Once the pasta is al dente, use tongs or a slotted spoon to transfer it directly from the boiling pot to the pan with the black pepper tea. Continue cooking the pasta over high heat, stirring frequently and adding more pasta water as needed, until the pasta is fully cooked and has absorbed most of the liquid, creating a starchy sauce.
⏱️ 3 min - 6
Turn off the heat and let the pasta cool in the pan for 2 minutes. Ensure there is still a small amount of starchy water remaining in the pan.
⏱️ 2 min - 7
Add the prepared Pecorino cream (paste) to the pasta in the pan.
⏱️ 1 min - 8
Using a spatula or tongs, mix the Pecorino cream thoroughly with the pasta until every piece is perfectly coated and a creamy sauce has formed. If the sauce is too thick, add a tiny bit more hot pasta water. If it's too thin, add a little more grated Pecorino.
⏱️ 2 min - 9
Serve immediately, garnished with an extra grinding of fresh black pepper.
⏱️ 1 min