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Precisely because there are only two ingredients besides pasta, the difficulty lies in balancing them perfectly and in creating a cacio e pepe sauce that is flavorful and creamy just right.
Grate the Pecorino Romano. When ready, set aside in a bowl. Then grind the black peppercorns. For this you can use a pestle, a meat pounder or a pepper grinder.
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When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.
After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet. The spaghetti should FINISH COOKING IN THE SKILLET with the pepper.
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Once the spaghetti are cooked, turn off the heat, wait about half a minute and then add the pecorino cream a little at a time. Stir in the spaghetti evenly. Spaghetti cacio e pepe recipe is ready!