Mafaldine Recipe

Time25m

Serves4

cacio e pepe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Boil Water
In a large pot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
2
Cook Mafaldine
Add 12 oz of mafaldine pasta 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 of the pasta cooking water. Drain the pasta and set aside.

4
Prepare Cheese and Pepper
In a large bowl, combine 1 cup of grated Pecorino Romano cheese and 2 tablespoons of freshly cracked black pepper. Mix well to combine.
5
Combine Pasta and Sauce
Add the drained mafaldine pasta directly to the bowl with the cheese and pepper mixture. Add 2 tablespoons of olive oil and a splash of the reserved pasta water.
6
Toss to Combine
Using tongs or a fork, toss the pasta vigorously to create a creamy sauce. Add more reserved pasta water as needed to achieve desired consistency.

7
Plate the Pasta
Divide the cacio e pepe mafaldine into serving bowls. You can add additional grated Pecorino Romano cheese and cracked black pepper on top for garnish.
8
Enjoy
Serve immediately while hot, and enjoy your delicious mafaldine cacio e pepe!