Cacio e Pepe
Equipment
Ingredients
Main Ingredients
spaghetti
200 g
Pecorino Romano cheese (grated)
100 g
black pepper (freshly ground)
2 tsp
Instructions
Prepare the pasta water
Bring a large pot of salted water to a boil for the spaghetti.
Cook the spaghetti
Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
Toast the pepper
While pasta cooks, toast freshly ground black pepper in a large pan over medium heat until fragrant.
Create the sauce base
Reserve 1 cup of pasta cooking water, then drain the spaghetti and add it directly to the pan with pepper.
Emulsify the sauce
Remove pan from heat. Gradually add grated Pecorino Romano and reserved pasta water, stirring vigorously to create a creamy emulsion.
Serve immediately
Plate the pasta and serve right away while hot and creamy.
Original recipe
Storage
Best enjoyed fresh. Reheating may cause sauce to separate.
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