Spaghetti Cacio e Pepe

About this recipe
Discover the tantalizing simplicity of Cacio e Pepe – a delicious play on cheese and pepper! This traditional Roman dish is known for its incredible variety of flavors and minimalist preparation. Like carbonara and gricia, cacio e pepe is one of the classics of Italian pasta cuisine. It consists of just a few high-quality ingredients, including spaghetti or tonnarelli cooked al dente, Pecorino Romano cheese and freshly ground black pepper. Originally prepared by shepherds in the mountains of Rome, this dish is a true compliment to the rustic simplicity of Italian gastronomy.
Ingredients

For 2 persons
Video
Instructions
Bring 1 liter of water “1“ together with 5 grams of salt to a boil “2“ and cook the pasta for two minutes less than indicated on the packet “3“.

Grind fresh black pepper in a pan and heat it for 2 to 3 minutes at a low temperature so that the aromas develop. Be careful not to burn the pepper “4“ Deglaze the pepper with starchy pasta water “5“. Stir occasionally to prevent the pepper from burning “6“.

Place the finely grated Pecorino Romano in a bowl together with plenty of pepper. “7“. Add a ladleful of starchy pasta water, mix with a fork, “8“ to form a firm cheese mixture. “9“.

2 minutes before the end of the cooking time, add the pasta to the pan with the pepper “10“. Add one or two ladles of pasta water so that the pasta is half-covered and cooked properly. “11“ Stir occasionally and switch the stove off after 2 minutes “12“.

Place the saucepan with the pasta water on the switched-off stove “13“ and place the pan on top so that it is heated evenly and does not get too hot. “14“ Make sure that the bottom of the pan is covered with water and add a little pasta water if necessary “15“.

Pour the cheese mixture onto the pasta “16“ together with some pasta water “17“ and mix thoroughly “18“. Adjust the consistency of the sauce by adding more pasta water.

Done!

Did you like it? I’d be delighted if you shared the instructions with friends and family!