Cacio e Pepe

Name: Cacio e Pepe
Yield: 2 servings
Ingredients: 7 oz bronze-cut spaghetti (200 g); 3 1/2 oz Pecorino Romano cheese, grated (100 g); Freshly ground black pepper, to taste; as needed Salt,

Italo Gazzaneo @cook_19236340

A dish so traditional and ancient, it hardly needs an introduction. I tried making it for the first time and I have to say, it's really simple to prepare—just a few easy tips to follow.

Italo Gazzaneo @cook_19236340

A dish so traditional and ancient, it hardly needs an introduction. I tried making it for the first time and I have to say, it's really simple to prepare—just a few easy tips to follow.

Saved

Ingredients

2 servings

7 ozbronze-cut spaghetti (200 g)
3 1/2 ozPecorino Romano cheese, grated (100 g)
Freshly ground black pepper, to taste
as neededSalt,

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Steps

1

Start by cooking the pasta in lightly salted water (you'll be adding plenty of Pecorino later).
2

Toast freshly ground black pepper in a very hot skillet to bring out its aroma. Once well toasted, add a couple of ladlefuls of pasta cooking water and reduce the heat to low.
3

Make the cheese paste by adding a small ladle of pasta cooking water to the Pecorino and mixing. You want a very thick, paste-like consistency.
4

When the pasta has about 3-4 minutes left to cook, transfer it to the skillet with the pepper. Add some pasta cooking water and gently but continuously stir. The starch from the pasta will help create a creamy sauce.
5

Once the pasta is cooked, remove from heat and wait about 10 seconds. Add the cheese paste and start stirring to melt it. If the sauce is too thick, add a little more pasta cooking water.
6

Plate and serve.