Cacio e pepe
Serves 1
Directions
- 1Boil the spaghetti in salted water for about 8 minutes, just before al dente.
- 2Grate some Pecorino Romano cheese.
- 3Add a splash of pasta water to the grated Pecorino.
- 4Mix until creamy.
- 5Grind some black peppercorns.
- 6Add the ground pepper into your pan.
- 7Toast the pepper over a low heat for about 30 seconds.
- 8Transfer the pasta into the pan with the toasted pepper.
- 9Continue to cook the pasta for a couple of minutes.
- 10Take the pan off the heat.
- 11Add the Pecorino cream to the pasta.
- 12Mix until it's creamy, cheesy, and peppery.
- 13Plate up the pasta.
- 14Add some more sauce on top.
- 15Sprinkle with more Pecorino cheese.
Ingredients
- Spaghetti
- Salt
- Pecorino Romano cheese
- Pasta water
- Black peppercorns
Equipment
PotGraterBowlSpoonMortar and pestlePanTongs
Tips
- Pasta must be al dente.
- Only use Pecorino cheese.
- Be careful not to grind pepper too much.
- Add Pecorino cream only when the pan is not too hot.
Related recipes
Lasagna Zucca Speck e Nocciole
Italian · Dinner30m
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner
Stromboli
Italian · Dinner