Cacio e Pepe

Name: Cacio e Pepe
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Cuisine: italian
Ingredients: 3 cups Pecorino cheese; 2 tsp black peppercorns; 14 oz spaghetti; 5 fl oz pasta water; salt

Based on 7 ratings

Johanna

Test Kitchen Manager and Chef

“Only three ingredients! Sounds easy, but the simplest dishes with the least ingredients are sometimes known to be the most difficult. With this recipe, the quality of the products is crucial. You should definitely try it with fresh pasta and high quality Pecorino Romano from the Italian deli or specialty shop. The result will be heavenly.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

300 g	Pecorino cheese
2 tsp	black peppercorns
400 g	spaghetti
150 ml	pasta water
	salt

Metric

Imperial

Utensils

grater
large bowl
pot (large)
tweezers

Nutrition per serving

Cal
666

Protein
30 g

Fat
28 g

Carb
71 g

Step 1/2
- 300 g Pecorino cheese
- 2 tsp black peppercorns
- grater
- large bowl
Finely grate the pecorino cheese and place two-thirds in a large bowl. Add freshly ground black pepper.
Step 2/2
- 400 g spaghetti
- 150 ml pasta water
- salt
- pot (large)
- tweezers
Cook spaghetti in a large pot of lightly salted boiling water according to package instructions or until al dente, approx. 8 min. Add spaghetti and some pasta water to the bowl of pecorino and pepper. Toss with tweezers or tongs, until cheese melts and creates a creamy sauce that coats the pasta. If necessary, add some more pasta water for the creamiest texture. Season to taste with more pepper and salt, if needed. Serve immediately and enjoy!