Cacio e Pepe

Cuisines

Best for

Recipe

Ingredients

200 grams	spaghetti
1 cup	Pecorino Romano cheese, finely grated
1 tablespoon	black peppercorns, freshly cracked
1 tablespoon	salt

Instructions

1. 1 Bring a large pot of water to a boil and add salt.
2. 2 Add the spaghetti to the boiling water and cook until al dente, according to package instructions.
3. 3 While the pasta is cooking, toast the freshly cracked black pepper in a large pan over medium heat for about 1-2 minutes until fragrant.
4. 4 Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
5. 5 Add the drained pasta to the pan with the toasted black pepper.
6. 6 Gradually add the grated Pecorino Romano cheese to the pasta, tossing continuously to coat the spaghetti evenly.
7. 7 Add a little reserved pasta water at a time to help melt the cheese and create a creamy sauce, continuing to toss the pasta.
8. 8 Adjust the consistency of the sauce with more pasta water if needed.
9. 9 Serve immediately, garnished with additional Pecorino Romano cheese and black pepper if desired.