Cacio e Pepe

Name: Cacio e Pepe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Spaghetti; 200g Pecorino Romano, finely grated; 2 teaspoons Freshly Ground Black Pepper; Salt

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Serves 4 560 kcal per serving Prep 10 min Cook 15 min

Ingredients

400g Spaghetti
200g Pecorino Romano, finely grated
2 teaspoons Freshly Ground Black Pepper
Salt

Instructions

Bring a large pot of lightly salted water to a boil and cook the spaghetti until al dente.
Reserve about 300ml of the pasta cooking water before draining.
Toast the freshly ground black pepper in a large dry frying pan over medium heat for 1 minute until fragrant.
Add a small splash of the reserved pasta water to the pan.
Transfer the hot spaghetti to the pan and toss to coat with the pepper.
In a bowl, mix the grated Pecorino Romano with a little warm pasta water until a smooth, thick sauce forms.
Remove the pan from the heat and gradually add the cheese mixture, tossing continuously.
Add more reserved pasta water a little at a time until the sauce becomes silky and coats the pasta evenly.
Taste and adjust with additional black pepper if desired.
Serve immediately with extra grated Pecorino Romano.

Tips

Toast the black peppercorns in a dry pan before grinding to release their full aromatic oils.
Finely grate the cheese using a microplane so it melts instantly into the pasta water without clumping.
Reserve at least a cup of starchy pasta water; it is the essential glue that emulsifies the cheese into a sauce.

Variations

Lemon Cacio e Pepe: Add a little lemon zest for a bright contrast to the heavy cheese and pepper.
Cheese Blend: Use a 50/50 mix of Pecorino Romano and Parmesan for a slightly milder, less salty flavor.

Storage

This dish is best eaten immediately. If you must store it, keep it in the fridge for one day, but the sauce will likely lose its creamy emulsion and become oily when reheated.