Cacio e Pepe

Name: Cacio e Pepe
Cuisine: Italian
Ingredients: Pecorino Romano cheese; Black peppercorns; Olive oil; Cold tap water; Spaghetti; Lemon zest

Serves 1

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Cacio e Pepe

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Serves 1

Directions

1Crush the black peppercorns using a mortar and pestle. Do not crush them too fine; the pepper should be felt.
2Pour the crushed pepper into a pan.
3Toast the pepper on low heat for 20 seconds, ensuring it is toasted and not burnt.
4Add olive oil to the toasted pepper in the pan.
5Add cold tap water to the pan.
6Cook the mixture until it emulsifies.
7Drop the spaghetti into the pot, ensuring it goes straight inside to cook evenly.
8Grate Pecorino Romano cheese, creating what is referred to as "Roman snow".
9Add the cooked spaghetti into the pan with the pepper mixture for the last three minutes of cooking.
10Cook the pasta until it becomes creamy and starch comes out, then switch off the heat and wait 30 seconds.
11Add the grated Pecorino Romano cheese to the pasta, ensuring the pan is not too hot to prevent the cheese from splitting.
12Mix the pasta with the cheese, adding some cooking water if needed to achieve a smooth, creamy consistency.
13Serve the Cacio e Pepe, then add more pepper and grated Pecorino Romano cheese.
14Finish with a personal touch of lemon zest on top.

Ingredients

Pecorino Romano cheese
Black peppercorns
Olive oil
Cold tap water
Spaghetti
Lemon zest

Equipment

Mortar and pestlePanPotTongsGraterLadleFork

Tips

Crush the pepper in a mortar and pestle for a better result than a food processor.
Do not crush the pepper too fine; we want to feel the pepper.
Toast the pepper on low heat, not burnt.
Do not use butter, only olive oil.
Do not use pasta water because it is salty and the pecorino is very salty too, use cold tap water instead.
Ensure the spaghetti is cooked straight inside the pot to avoid uneven cooking.
The secret for a perfect Cacio e Pepe is to have a creamy pasta before adding the cheese.
Switch off the heat and wait 30 seconds before adding the pecorino to prevent it from splitting.
The pan doesn't have to be too hot when adding the cheese.
Add more cooking water if needed to achieve desired creaminess.

Cacio e Pepe

Serves 1

tiktok.com

Cacio e Pepe

tiktok.com

Serves 1

Directions

1Crush the black peppercorns using a mortar and pestle. Do not crush them too fine; the pepper should be felt.
2Pour the crushed pepper into a pan.
3Toast the pepper on low heat for 20 seconds, ensuring it is toasted and not burnt.
4Add olive oil to the toasted pepper in the pan.
5Add cold tap water to the pan.
6Cook the mixture until it emulsifies.
7Drop the spaghetti into the pot, ensuring it goes straight inside to cook evenly.
8Grate Pecorino Romano cheese, creating what is referred to as "Roman snow".
9Add the cooked spaghetti into the pan with the pepper mixture for the last three minutes of cooking.
10Cook the pasta until it becomes creamy and starch comes out, then switch off the heat and wait 30 seconds.
11Add the grated Pecorino Romano cheese to the pasta, ensuring the pan is not too hot to prevent the cheese from splitting.
12Mix the pasta with the cheese, adding some cooking water if needed to achieve a smooth, creamy consistency.
13Serve the Cacio e Pepe, then add more pepper and grated Pecorino Romano cheese.
14Finish with a personal touch of lemon zest on top.

Ingredients

Pecorino Romano cheese
Black peppercorns
Olive oil
Cold tap water
Spaghetti
Lemon zest

Equipment

Mortar and pestlePanPotTongsGraterLadleFork

Tips

Crush the pepper in a mortar and pestle for a better result than a food processor.
Do not crush the pepper too fine; we want to feel the pepper.
Toast the pepper on low heat, not burnt.
Do not use butter, only olive oil.
Do not use pasta water because it is salty and the pecorino is very salty too, use cold tap water instead.
Ensure the spaghetti is cooked straight inside the pot to avoid uneven cooking.
The secret for a perfect Cacio e Pepe is to have a creamy pasta before adding the cheese.
Switch off the heat and wait 30 seconds before adding the pecorino to prevent it from splitting.
The pan doesn't have to be too hot when adding the cheese.
Add more cooking water if needed to achieve desired creaminess.