# SPAGHETTI CACIO e PEPE

A classic Italian pasta dish with Pecorino Romano cheese and black pepper, considered a symbol of Italian cuisine.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 200 g Pecorino romano cheese, medium aged, to grate
- 320 g Spaghetti
- 5 g Black peppercorns

## Instructions

1. Grate the Pecorino romano cheese.
2. Collect the grated cheese in a bowl.
3. Cook the spaghetti in boiling salted water until very al dente.
4. In a pan, grate black pepper.
5. Toast the pepper to release its aroma.
6. Deglaze the pan with a ladle of cooking water.
7. Drain the al dente spaghetti directly into the pan with the pepper.
8. Finish cooking the spaghetti in the pan, stirring and adding cooking water as needed.
9. Add hot water to the Pecorino cheese in the bowl and mix with a whisk to dissolve lumps, creating a thick cream.
10. Remove the spaghetti from the heat.
11. Add the Pecorino cream to the spaghetti and mix very well with tongs to incorporate it and dissolve any remaining lumps.
12. Add more grated Pecorino and mix.
13. Plate a generous portion of spaghetti.
14. Add a final touch of pepper before serving.

## Equipment

- bowl
- pan
- whisk
- tongs
- meat mallet

## Tips

- Recognize toasted pepper when it makes your nose pinch.
- Do not make the Pecorino cream too liquid; it should remain thick.

## Source

- Original video: https://www.youtube.com/watch?v=eUpzJs-k0Hg
- Recipe page: https://www.cliprecipe.com/recipe/a1f15ec5-fb7a-43a3-ba9b-84d0c2ec53b6
- Extracted: 2026-01-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt