Cacio E Pepe Recipe

Inspired by Oyster Club

Time30m

Serves4

Housemade whey spaghetti, tellicherry peppercorn, pecorino romano

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Ingredients

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1
Toast the Peppercorns
In a dry skillet over medium heat, add the tellicherry peppercorns. Toast them for about 2-3 minutes until fragrant, shaking the pan frequently to prevent burning.
2
Grind the Peppercorns
Using a mortar and pestle or a spice grinder, coarsely grind the toasted peppercorns. Set aside.
3
Combine Ingredients
In a large mixing bowl, combine the drained spaghetti, ground peppercorns, and grated Pecorino Romano cheese.
4
Create the Sauce
Add the reserved pasta water, a little at a time, while tossing the spaghetti until a creamy sauce forms. If too thick, add more pasta water.
5
Finish with Olive Oil
Drizzle the olive oil over the pasta and toss to combine. Adjust seasoning with salt to taste.