AUTHENTIC 4 Ingredient Cacio E Pepe

pecorino cheese

💰Cheaper: parmesan cheese

Parmesan is more widely available and less expensive than pecorino.

Place a large pot of water over high heat and bring it to a boil.

Grate 160 grams of Pecorino Romano cheese using a fine microplane.

Add 450 grams of spaghetti to the boiling water and season generously with salt.

Cook the spaghetti for about 2 to 3 minutes less than the packet instructions.

In a pan, toast 50 cracks of black pepper over medium-high heat for about 45 seconds to 1 minute.

Add about three-quarters of a ladle of pasta water into the pan with the peppercorns and mix.

Add more pasta water to fill it up to about one liter in total and cook for about 1 to 1.5 minutes until slightly reduced.

Transfer the spaghetti directly into the pan with the pepper mixture, bringing along some pasta water.

Turn the heat down to medium and mix the pasta thoroughly with the pepper.

Add all of the grated Pecorino Romano cheese and mix quickly with tongs until evenly coated and smooth.

Adjust the consistency with additional pasta water, using about three ladles in total for creaminess.

Serve by twisting into bowls or plates, garnishing with more Pecorino Romano cheese and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens