Gino's Authentic Cacio e Pepe Recipe | Gino D’Acampo

Boil the pasta in salty water.

Cook the pasta until super al dente, about 8.5 to 9 minutes.

Crush half a handful of peppercorns.

Toast the crushed peppercorns for about 20-30 seconds.

Add some pasta cooking water to the toasted peppercorns.

Grate the Pecorino Romano cheese.

Mix some pasta cooking water with the grated cheese to create a cheese paste.

Taste the pasta to check for doneness.

Transfer the pasta into the sauce with the toasted peppercorns and cheese paste.

Stir the pasta and sauce together until well combined.

Serve the pasta on a plate with some sauce on top.

Equipment Needed

Dietary

Allergens