Spaghetti Cacio e Pepe
A Roman pasta common around Vatican City, made with pecorino, black pepper, and starchy pasta water. Careful off-heat mixing keeps the cheese sauce smooth.
Prep
10m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pasta
- 400gSpaghetti Pasta
- 2.85lWater
Sauce
- 150mlWater (hot and starchy)
Pasta
- 18gSalt
Sauce
- 160gPecorino Cheese (finely grated)
- 6gBlack Pepper (freshly ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a large pot, add the salt, and cook the spaghetti pasta until al dente.
- 02
Toast the black pepper in a large pan over medium heat until fragrant.
- 03
In a bowl, mix the pecorino cheese with the hot water to make a smooth, thick cream.
- 04
Drain the spaghetti pasta when it is al dente.
- 05
Add the spaghetti pasta to the pan with the black pepper and toss well.
- 06
Take the pan off the heat, add the pecorino cheese mixture, and toss until the sauce is smooth and creamy.
- 07
Serve immediately while the pasta is glossy and hot.
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