Cacio e Pepe

Name: Cacio e Pepe
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 14 oz spaghetti no. 5 (400 grams); 2 1/2 oz grated Pecorino Romano cheese (70 grams); 1 oz grated Parmesan cheese (30 grams); Black pepper, to taste

Serena Delfi @serenadelfi

Terranuova Bracciolini (AR)

Here it is... the one and only Cacio e Pepe!

Don't ask me how it tasted because I don't eat cheese, but the guests ate 2 pounds (900 grams) among four people! 😉

Here it is... the one and only Cacio e Pepe!

Don't ask me how it tasted because I don't eat cheese, but the guests ate 2 pounds (900 grams) among four people! 😉

Serena Delfi @serenadelfi

Terranuova Bracciolini (AR)

Here it is... the one and only Cacio e Pepe!

Don't ask me how it tasted because I don't eat cheese, but the guests ate 2 pounds (900 grams) among four people! 😉

Here it is... the one and only Cacio e Pepe!

Don't ask me how it tasted because I don't eat cheese, but the guests ate 2 pounds (900 grams) among four people! 😉

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Ingredients

15 minutes

Serves 4 servings

14 ozspaghetti no. 5 (400 grams)
2 1/2 ozgrated Pecorino Romano cheese (70 grams)
1 ozgrated Parmesan cheese (30 grams)
Black pepper, to taste

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Steps

15 minutes

1

Boil the pasta in salted water for a few minutes, then transfer it to a skillet and continue cooking, adding pasta cooking water gradually as you would with risotto.
2

In a separate bowl, make a creamy sauce by mixing the cheeses (70% Pecorino Romano and 30% Parmesan), freshly ground black pepper, and a few tablespoons of hot pasta cooking water.
3

When the pasta is done, turn off the heat and toss it with the cheese sauce in the bowl until creamy.
4

Finish with a sprinkle of freshly ground black pepper.

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Cooksnaps

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Serena Delfi @serenadelfi

Published in the US on July 20, 2025 14:01

Terranuova Bracciolini (AR)

La fame esprime un bisogno: quello di essere saziati. La cucina, invece, eccede la sazietà, va oltre il necessario, ambisce a soddisfare il piacere. - Cit. Heinz Beck