Cacio e Pepe
Equipment
Ingredients
Main Ingredients
spaghetti
250 g
Pecorino Romano (finely grated)
120 g
black pepper (freshly cracked)
2 tsp
pasta water (reserved)
250 ml
Instructions
Grate the cheese
Finely grate the Pecorino Romano. The finer the cheese, the smoother the sauce.
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve at least 250ml of pasta water before draining.
Make the cheese cream
Add a small amount of warm pasta water to the Pecorino Romano. Whisk continuously. Slowly add more water until you have a smooth, creamy sauce.
Toast the pepper
Add the black pepper to a dry pan over medium heat. Toast for 30–60 seconds until fragrant.
Build the sauce
Add a splash of pasta water to the pan with the pepper. Add the cooked pasta and toss well.
Combine
Remove the pan from direct heat. Add the Pecorino mixture and continue tossing. Add more pasta water if needed until silky and glossy.
Serve
Finish with extra Pecorino Romano. Top with freshly cracked black pepper.
Original recipe
Storage
Best served fresh. Leftovers can be stored in the fridge but the sauce may separate.
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