Cacio e Pepe
Ingredients
Main Ingredients
spaghetti
200 g
pecorino romano cheese (grated)
100 g
black pepper (freshly ground)
2 tsp
salt
1 tsp
Instructions
Prepare ingredients
Grate the pecorino romano cheese and set aside.
Boil the pasta
Bring a large pot of water to a boil, add salt, and cook the spaghetti until al dente.
Toast the pepper
In a large pan over medium heat, toast the freshly ground black pepper for about 1 minute until fragrant.
Make the sauce
Reserve 1 cup of pasta cooking water. Add ½ cup of it to the pan with pepper, then gradually add the grated pecorino, stirring vigorously to form a creamy sauce. Add more pasta water if needed.
Combine and serve
Add the drained spaghetti to the sauce and toss quickly to coat evenly. Serve immediately with extra cheese and pepper if desired.
Original recipe
Storage
Best served fresh. Leftovers can be stored in the fridge but texture may change.
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