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.

cacio e pepe

Recipe information

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