Strangola Cacio E Pepe Recipe
Creamy pasta with pecorino and pepper.
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook Spaghetti
Add 400 grams of spaghetti to the boiling water and cook according to package instructions until al dente (usually about 8-10 minutes).
- 3
Reserve Pasta Water
Before draining the pasta, reserve 200 ml of the pasta cooking water. Then, drain the spaghetti and set aside.
Making the Sauce
- 4
Melt Butter
In a large skillet, melt 50 grams of unsalted butter over medium heat.
- 5
Add Black Pepper
Once the butter has melted, add 2 tablespoons of freshly cracked black pepper to the skillet. Sauté for about 1 minute until fragrant.
- 6
- 7
Add Pasta Water and Cheese
Gradually add the reserved 200 ml of pasta cooking water, stirring continuously. Then, add 200 grams of grated Pecorino Romano cheese, mixing well until the cheese is melted and the sauce is creamy.
