Spaghetti cacio e pepe (Spaghetti with Pecorino cheese and pepper)

Spaghetti cacio e pepe (Spaghetti with Pecorino cheese and pepper)


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About this recipe: A true Italian classic! Considering its simplicity, there's only one rule to respect when you are making this fabulous dish: use Italian ingredients!

alemarsi Washington, United States

Serves: 4 

  • 400g spaghetti or bucatini pasta
  • 200g freshly grated Pecorino cheese, divided
  • 1 tablespoon freshly ground black pepper

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Cook the pasta in abundant salted water. When "al dente", do no drain it - simply transfer the pasta to a large bowl using tongs or a spaghetti spoon and reserve cooking liquid.
  2. Add 2 ladles of the cooking liquid and about 3/4 of the grated Pecorino cheese. Toss well but gently so you do not break the spaghetti. Sprinkle 1 tablespoon of freshly grated black pepper over the pasta. If the pasta is too dry, add some more cooking water; if it is too runny, add some more cheese.
  3. Portion onto 4 plates; serve right away extra grated Pecorino cheese.

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