Traditional Cacio e Pepe Recipe! | Chef Jean-Pierre

Boil water in a fry pan for cooking pasta.

Add a pinch of salt to the boiling water.

Toast black peppercorns in a fry pan until fragrant.

Add spaghetti to the boiling water and cook for 12 minutes, checking occasionally to prevent sticking.

Measure 4 ounces of Pecorino Romano cheese and grate it finely using a grater that produces small pieces.

Prepare a mortar and pestle to grind the toasted black peppercorns if desired.

Once the pasta is cooked, reserve some pasta water before draining.

Combine the hot pasta with grated cheese and a bit of reserved pasta water to create a creamy sauce.

Equipment Needed

Dietary

Allergens