Cacio e Pepe
Silky, glossy Roman pasta made with just three ingredients: al dente spaghetti, aged pecorino romano, and toasted black pepper emulsified with starchy pasta water.
Equipment
Ingredients
Main
spaghetti
200 g
pecorino romano (finely grated)
80 g
black pepper (toasted, freshly ground)
2 tsp
Instructions
Toast the pepper
Toast freshly ground black pepper in a dry pan to release its aroma.
Cook the pasta
Boil the spaghetti in well-salted water until al dente.
Create the sauce
Reserve a ladle of starchy pasta water, then toss the drained pasta with toasted pepper and pecorino in the pan, adding pasta water gradually off the heat until a silky sauce forms.
Serve immediately
Plate the pasta right away while the sauce is glossy and creamy.
Original recipe
Storage
Best eaten immediately; sauce can separate when reheated.
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