How To Make Cacio e Pepe: The Easiest Method for Perfect Results Every Time.

In a large pot add water but not a lot because we need the starch water for this recipe.

Add salt and bring to a boil.

Add your spaghetti and gently fold them to submerge in water.

In a large sauté pan add black pepper and on low heat toast a bit. With a ladle add some of the pasta water to it.

Use some of the pasta water in the grated Pecorino cheese and stir to create a cream.

Once the spaghetti is al dente with the help of tongs remove from water and add to sauté pan and start stirring.

Add the creamed Pecorino and continue stirring. You’ll need to add the starch water to create a creamy coating.

Immediately serve with a grating of aged Pecorino and more black pepper.

Equipment Needed

Allergens