spaghetti, toasted peppercorn, pecorino romano, grana padano

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.

Prepare the Pasta

In a dry skillet over medium heat, add the black peppercorns and toast them for about 2-3 minutes until fragrant. Remove from heat and crush slightly using a mortar and pestle or a rolling pin.

Toast the Peppercorns

Reserve about 1 cup of the pasta cooking water, then drain the spaghetti. In the same pot, add the hot spaghetti, crushed peppercorns, and both cheeses. Toss everything together, adding reserved pasta water a little at a time to create a creamy sauce.

Combine Pasta and Cheese

Taste and season with salt if necessary. Serve immediately, garnished with extra cheese and freshly cracked black pepper if desired.

Serve

Spaghetti

Black peppercorns

Pecorino Romano cheese, grated

Grana Padano cheese, grated

Salt

Cacio e Pepe

Make Cacio E Pepe Recipe in just 20m. spaghetti, toasted peppercorn, pecorino romano, grana padano

Cacio E Pepe Recipe

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