Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Cacio e pepe assassina

Cacio e Pepe Assassina

Name: Cacio e Pepe Assassina
Total time: 840 s
Yield: 2 servings
Ingredients: 5 2/3 oz spaghetti (160 grams); 1 3/4 oz Pecorino Romano cheese (50 grams); 1 3/4 oz Parmesan cheese (50 grams); Black pepper

Paolobertoncin @cookpaolo

Trieste (Barcola)

I hope I don't upset the purists—this is a recipe to cook on a boat to avoid the risk of boiling water and to save water. It's made for cooking while on the move, so you can enjoy great pasta without having to handle pots full of boiling water, which can be dangerous in tight spaces.

Paolobertoncin @cookpaolo

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Ingredients

14 min

2 servings

5 2/3 ozspaghetti (160 grams)
1 3/4 ozPecorino Romano cheese (50 grams)
1 3/4 ozParmesan cheese (50 grams)
Black pepper

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Steps

14 min

1

Toast freshly ground black pepper in a large skillet, then add 1 2/3 cups water (400 ml) and the spaghetti.
2

Cover and cook, stirring often, until the spaghetti is done and has released all its starch into the pan.
3

Separately, grate the cheeses and mix them with milk or water to make a thick cream. Let the pan cool slightly, then add the cheese mixture and stir vigorously with the pasta. Add more water if needed.
4

Serve with extra black pepper on top.

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Paolobertoncin @cookpaolo

Published in the US on June 16, 2025 07:02

Trieste (Barcola)

Biologo microscopia elettronica TEM bricolage vela alpinismo cucinaIn cucina cerco di provare ogni giorno nuove ricette e sapori a patto che siano semplici e veloci il mio intento è#dalsupermercatoallatavolain15minutiSolo nei WE provo qualche ricetta poco più complessa