Cacio E Pepe Recipe
pecorino, black pepper, spaghetti
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Ingredients
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Pasta
Sauce
Water
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring 4 liters of water to a rolling boil. Add salt to the water, ensuring it is well-seasoned.
- 2
Cook the Spaghetti
Add 400g of spaghetti to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup (240 ml) of the pasta cooking water. This will be used to help create the sauce.
- 4
Drain the Pasta
Drain the spaghetti in a colander and set aside briefly while preparing the sauce.
Making the Sauce
- 5
Prepare the Cheese and Pepper
While the pasta is cooking, finely grate 150g of Pecorino Romano cheese. In a large mixing bowl, combine the grated cheese with 2 teaspoons of freshly cracked black pepper.
- 6
Combine Pasta and Cheese
Add the drained spaghetti directly to the bowl with the cheese and pepper mixture. Toss to combine.
- 7
Add Pasta Water
Gradually add small amounts of the reserved pasta cooking water (about 1/4 cup at a time) to the spaghetti while tossing, until a creamy sauce forms. Continue tossing until the pasta is evenly coated.
- 8
Adjust Seasoning
Taste the pasta and adjust seasoning with more black pepper or salt, if desired.
