Cacio e Pepe

Name: Cacio e Pepe
Total time: 6 min
Cuisine: Italian
Ingredients: 120 g Pecorino Romano; 8 g Black peppercorns; 160 g Spaghetti; handful sea salt

Serves 1

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Cacio e Pepe

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Serves 1

Directions

1Remove the rind from the Pecorino Romano cheese and set it aside.
2Grate the Pecorino Romano cheese and set it aside.
3Add black peppercorns to a mortar and grind them. Set aside three quarters of the ground pepper.
4Boil water in a pot.
5Add a handful of sea salt to the boiling water.
6Add the pasta to the boiling water and cook for 6 minutes.
7Over low heat, add three quarters of the ground pepper to a pan and lightly toast it.
8Add a ladle of pasta water to the toasted pepper.
9Add the cheese rind to the pan.
10Once the pasta is ready, remove the rind from the pan.
11Add the pasta to the pan with the pepper broth.
12Add another ladle of pasta water to the pan.
13Finish cooking the pasta in the pan until al dente.
14Once the pasta is al dente, kill the heat.
15Add the grated cheese little by little, mixing as you go.
16Adjust the consistency of the sauce with pasta water, if needed.
17Serve the pasta in a bowl.
18Pour the sauce over the pasta.
19Finish with more grated cheese.
20Finish with the remaining ground pepper.

Ingredients

120 g Pecorino Romano
8 g Black peppercorns
160 g Spaghetti
handful sea salt

Equipment

knifegraterscalemortarpestlepottongspanladlespatulabowlfork

Tips

Make sure the Pecorino Romano is high quality.
If you don’t have cheese rind it’s great still.
Once al dente, turn off heat and wait about 10 seconds before adding cheese.
Move quickly when mixing in cheese, and thin it out with pasta water.

Cacio e Pepe

Serves 1

instagram.com

Cacio e Pepe

instagram.com

Serves 1

Directions

1Remove the rind from the Pecorino Romano cheese and set it aside.
2Grate the Pecorino Romano cheese and set it aside.
3Add black peppercorns to a mortar and grind them. Set aside three quarters of the ground pepper.
4Boil water in a pot.
5Add a handful of sea salt to the boiling water.
6Add the pasta to the boiling water and cook for 6 minutes.
7Over low heat, add three quarters of the ground pepper to a pan and lightly toast it.
8Add a ladle of pasta water to the toasted pepper.
9Add the cheese rind to the pan.
10Once the pasta is ready, remove the rind from the pan.
11Add the pasta to the pan with the pepper broth.
12Add another ladle of pasta water to the pan.
13Finish cooking the pasta in the pan until al dente.
14Once the pasta is al dente, kill the heat.
15Add the grated cheese little by little, mixing as you go.
16Adjust the consistency of the sauce with pasta water, if needed.
17Serve the pasta in a bowl.
18Pour the sauce over the pasta.
19Finish with more grated cheese.
20Finish with the remaining ground pepper.