Cacio e Pepe

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With just 3 Ingredients!

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.

INGREDIENTS

–  Spaghetti or Bucatini – Pecorino Romano – whole black peppercorns

How to Make It

1

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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2

Toast the ground pepper in a large skillet over medium heat. Stir occasionally and check to make sure it doesn’t burn.

3

Boil the water with very little coarse salt (maximum 1/2 tablespoon) to cook the pasta. 

When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.

4

Meanwhile add 2 ladles of pasta cooking water to the toasted black pepper and turn the heat under the skillet to low.

5

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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6

Check the cooking time on the spaghetti package. Add another ladle of pasta water if needed and stir to get even cooking.

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7

While the pasta is cooking, make the Pecorino cream. Pour a ladleful of the starchy cooking water over the grated pecorino cheese and stir quickly.

8

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!