Foolproof Cacio e Pepe | Smitten Kitchen with Deb Perelman

pecorino cheese

💰Cheaper: parmesan cheese

Parmesan is more widely available and less expensive than pecorino.

Boil a large pot of salted water.

Add 8 ounces of dried spaghetti to the boiling water.

Reserve half a cup of hot pasta water before draining the pasta.

Cut 4 ounces of Pecorino Romano cheese into chunks for easier processing.

Grate the cheese finely using a food processor or by hand.

In a bowl, combine the grated cheese with black pepper to taste.

Add 1.5 tablespoons of cold water to the cheese and mix to form a thick paste.

Gradually add more cold water, one tablespoon at a time, until the paste is smooth but thick.

Once the pasta is cooked, transfer it to a large bowl and add the cheese paste on top.

Toss the pasta with the cheese paste to coat evenly.

Add reserved hot pasta water gradually to loosen the sauce to desired consistency.

Serve with additional cheese and optionally drizzle with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens