Cacio e Pepe
20Min
2Servings
580Cal
MediumLevel
Vegetarian
#pasta#quick#italian#cheese#pepper
Equipment
Large pot
Large pan
Colander
Measuring cup
Mixing spoon
Stove
Plate
Ingredients
Main Ingredients
spaghetti
200 g
Pecorino Romano cheese (grated)
100 g
black pepper (freshly ground)
2 tsp
Instructions
1
Prepare the pasta water
Bring a large pot of salted water to a boil for the spaghetti.
3 min
2
Cook the spaghetti
Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
10 mintimer 10 min
3
Toast the pepper
While pasta cooks, toast freshly ground black pepper in a large pan over medium heat until fragrant.
2 mintimer 2 min
4
Create the sauce base
Reserve 1 cup of pasta cooking water, then drain the spaghetti and add it directly to the pan with pepper.
1 min
5
Emulsify the sauce
Remove pan from heat. Gradually add grated Pecorino Romano and reserved pasta water, stirring vigorously to create a creamy emulsion.
3 min
6
Serve immediately
Plate the pasta and serve right away while hot and creamy.
1 min
Original recipe
Storage
Fridge: 1 days
Reheat: Microwave 1-2 minutes with a splash of water, or skillet over low heat
Best enjoyed fresh. Reheating may cause sauce to separate.
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