Authentic Cacio E Pepe | Foolproof Recipe Tips

Boil a smaller amount of water with a lid on to speed up the process.

Grate 120 grams (about 1.5 cups) of Pecorino Romano cheese yourself, avoiding store-bought cheese.

Crack 60 to 70 cracks of black pepper using a pepper mill or use about 1.5 tablespoons in a mortar and pestle to break it up fine.

In a completely dry pan, add the cracked black pepper and toast over medium heat for about 2 minutes, being careful not to burn it.

When the water is boiling, remove the lid and season with salt to taste, then add 350 grams (12.3 ounces) of spaghetti.

Cook the spaghetti for 2 minutes less than the package instructions.

Once the pasta is cooked, turn the pepper pan down to low and add 2 to 2.5 ladles of starchy pasta water, then increase the heat back to medium to bring it to a simmer for about 2 minutes.

Introduce the cooked spaghetti to the pan with the starchy water and turn off the heat.

Quickly add the grated Pecorino Romano cheese and mix until completely melted, ensuring there are no clumps.

Adjust the consistency of the sauce with more starchy pasta water as needed, mixing thoroughly.

Serve the pasta in bowls, garnished with more Pecorino Romano cheese and additional cracked black pepper.

Equipment Needed

Dietary

Allergens