Spaghetti Cacio e Pepe

Preparation: 5 min.

Preparation: 15 min.

Total: 20 min.

Difficulty: Easy

Pasta type: spaghetti, rigatoni

Origin: Rome, Lazio, Italy

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


200 g pasta (spaghetti)

120 g Pecorino Romano

5 g black pepper

5 g salt

1.5 liters of water

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!

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