A Better Cacio e Pepe

Name: A Better Cacio e Pepe
Yield: 2 servings
Cuisine: British
Ingredients: 7 g to 10g (2 to 3 tbsp) Black pepper; 150 g Pecorino cheese (grated); 400 g to 500g Spaghetti; as needed for pasta water Salt

Fabio @fsan

Sao Paulo / Bristol

I have another Cacio e Pepe recipe but this is definitely creamier and tastier.

Fabio @fsan

Sao Paulo / Bristol

I have another Cacio e Pepe recipe but this is definitely creamier and tastier.

Saved

Ingredients

2 servings

7 gto 10g (2 to 3 tbsp) Black pepper
150 gPecorino cheese (grated)
400 gto 500g Spaghetti
as neededfor pasta water Salt

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Steps

1

Crush or grind the black pepper.
2

Boil spaghetti in salted water until al dente.
3

Scoop some pasta water and mix with pecorino to make a smooth paste.
4

Toast black pepper in a large pan for 30 seconds, stirring constantly. Turn off heat.
5

Add al dente pasta to the pan, tossing to coat with pepper.
6

Transfer pasta and pepper to a large bowl to cool slightly.
7

Add pecorino paste and mix well.
8

Gradually add pasta water, mixing until creamy.

Tips

I prefer to transfer the spaghetti with pepper to a bigger bowl before adding the pecorino paste and pasta water as it gets the right temperature earlier and it is easier to mix.

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