Cacio e Pepe
Cacio e Pepe
Ingredients
- 400 grams spaghetti
- 200 grams pecorino romano cheese, finely grated
- 2 teaspoons black peppercorns, freshly cracked
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water (it should taste like the sea). Add the spaghetti and cook according to package directions until al dente. Reserve 2 cups of the starchy pasta water before draining the spaghetti.
⏱️ 10 min
- 2
While the pasta cooks, heat a large, deep skillet or pan over medium heat. Add the freshly cracked black peppercorns and toast them for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn them.
⏱️ 2 min
- 3
Add about 1/2 cup of the reserved pasta water to the skillet with the toasted peppercorns. Bring it to a gentle simmer and let it reduce slightly, about 1-2 minutes, to create a flavorful pepper broth.
⏱️ 2 min
- 4
In a large bowl, combine the finely grated Pecorino Romano cheese with about 1/2 cup of the reserved pasta water. Whisk vigorously until a thick, smooth, and creamy paste forms. Add more pasta water a tablespoon at a time if needed to achieve the desired consistency. This is crucial for preventing a lumpy sauce.
⏱️ 3 min
- 5
Drain the al dente spaghetti and immediately add it to the skillet with the pepper broth. Toss well to coat the pasta.
⏱️ 1 min
- 6
Remove the skillet from the heat. Gradually add the Pecorino cheese paste to the spaghetti in the skillet, tossing continuously and vigorously. Add more reserved pasta water, a tablespoon at a time, as needed to create a luscious, creamy, emulsified sauce that coats every strand of pasta. The residual heat from the pasta and the starchy water will melt the cheese and create the sauce.
⏱️ 5 min
- 7
Serve immediately, garnished with an extra sprinkle of freshly cracked black pepper and a little more grated Pecorino Romano cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe
- 400 grams spaghetti
- 200 grams pecorino romano cheese, finely grated
- 2 teaspoons black peppercorns, freshly cracked
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water (it should taste like the sea). Add the spaghetti and cook according to package directions until al dente. Reserve 2 cups of the starchy pasta water before draining the spaghetti.
⏱️ 10 min - 2
While the pasta cooks, heat a large, deep skillet or pan over medium heat. Add the freshly cracked black peppercorns and toast them for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn them.
⏱️ 2 min - 3
Add about 1/2 cup of the reserved pasta water to the skillet with the toasted peppercorns. Bring it to a gentle simmer and let it reduce slightly, about 1-2 minutes, to create a flavorful pepper broth.
⏱️ 2 min - 4
In a large bowl, combine the finely grated Pecorino Romano cheese with about 1/2 cup of the reserved pasta water. Whisk vigorously until a thick, smooth, and creamy paste forms. Add more pasta water a tablespoon at a time if needed to achieve the desired consistency. This is crucial for preventing a lumpy sauce.
⏱️ 3 min - 5
Drain the al dente spaghetti and immediately add it to the skillet with the pepper broth. Toss well to coat the pasta.
⏱️ 1 min - 6
Remove the skillet from the heat. Gradually add the Pecorino cheese paste to the spaghetti in the skillet, tossing continuously and vigorously. Add more reserved pasta water, a tablespoon at a time, as needed to create a luscious, creamy, emulsified sauce that coats every strand of pasta. The residual heat from the pasta and the starchy water will melt the cheese and create the sauce.
⏱️ 5 min - 7
Serve immediately, garnished with an extra sprinkle of freshly cracked black pepper and a little more grated Pecorino Romano cheese, if desired.
⏱️ 2 min