Cacio E Pepe Recipe

Inspired by Mediterrano

Time25m

Serves4

pecorino romano . parmesan reggiano . pink peppercorn

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Ingredients

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1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
2
Prepare the Cheese Mixture
While the pasta is cooking, in a large bowl, combine the grated Pecorino Romano and Parmesan Reggiano cheeses. Set aside.
3
Create the Sauce
Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the spaghetti. Quickly add the hot pasta to the bowl with the cheese mixture.
4
Mix and Emulsify
Using tongs or a fork, toss the pasta with the cheese mixture, adding reserved pasta water a little at a time until a creamy sauce forms.
5
Season the Dish
Add crushed pink peppercorns, freshly cracked black pepper, and additional salt to taste. Toss everything together until well combined.
6
Serve
Divide the pasta into serving bowls and top with extra grated cheese and a sprinkle of pink peppercorns if desired.