Cacio e Pepe

Based on 35 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
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

    Finely grate the pecorino cheese and place two-thirds in a large bowl. Add freshly ground black pepper.
    • 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

    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!
    • 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!