Classic Spaghetti Cacio e Pepe
With just three ingredients, this Roman dish has stood the test of time and exemplifies simplicity in its purest form.
The ratio of cheese to pasta should be 1:2, and about 1/2 tbsp of black pepper per person (as a rule of thumb).
This dish is not easy to make, but once you master it, you can apply this technique to expand your pasta recipes!
Classic Spaghetti Cacio e Pepe
With just three ingredients, this Roman dish has stood the test of time and exemplifies simplicity in its purest form.
The ratio of cheese to pasta should be 1:2, and about 1/2 tbsp of black pepper per person (as a rule of thumb).
This dish is not easy to make, but once you master it, you can apply this technique to expand your pasta recipes!
Open in Cookpad AppSteps
- 1
Bring a pot of water to a boil and add less salt than usual (since the pecorino is already salty). Add the pasta.
- 2
After 5 minutes, toast the freshly ground black pepper in a dry pan over medium heat until aromatic.
- 3
Add a ladle of pasta water to the pepper to prevent it from burning.
- 4
Add a ladle of pasta water to the grated cheese, and mix to form a paste.
- 5
Once the spaghetti is cooked, add it to the pan directly from the pot, and turn off the heat on the pan. Mix well.
- 6
Once the pan has cooled down a bit, add the cheese tablespoon by tablespoon, adding more pasta water as needed. Repeat, placing the pan over the steam from the pot, until all the cheese is emulsified.
- 7
Serve the pasta and pour the remaining sauce over. Garnish with extra black pepper and grated pecorino cheese.
Tips
I like using tonnarelli or spaghetti quadrati (square spaghetti) for this dish, as it holds the sauce better.
Cooksnaps
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