Cacio e Pepe
Equipment
Ingredients
Main Ingredients
spaghetti
200 g
pecorino romano cheese (grated)
100 g
black pepper (freshly ground)
2 tsp
salt
1 tbsp
Instructions
Prepare ingredients
Grate the pecorino romano cheese and set aside.
Boil pasta water
Bring a large pot of water to boil and add salt generously.
Cook pasta
Add spaghetti to boiling water and cook until al dente, about 8-9 minutes.
Toast black pepper
While pasta cooks, toast freshly ground black pepper in a large pan over medium heat until fragrant.
Create cheese sauce
Reserve 1 cup pasta water, then drain pasta. Add pasta to pan with pepper, toss with reserved pasta water and pecorino cheese off heat, creating a creamy sauce.
Serve immediately
Serve hot with additional grated pecorino and black pepper on top.
Original recipe
Storage
Best enjoyed fresh. Leftovers can be stored in refrigerator but texture may change
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