Spaghetti Cacio e Pepe (Spaghetti with Pecorino Cheese and Pepper)

    15 minutes

    A true Italian classic! Considering its simplicity, there's only one rule to respect when you are making this fabulous dish, use Italian ingredients!

    3 people made this

    Serves: 4 

    • 400g spaghetti or bucatini pasta
    • 200g freshly grated Pecorino cheese, divided
    • 1 tablespoon freshly ground black pepper

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Cook the pasta in abundant salted water. When "al dente", do no drain it, simply transfer the pasta to a large bowl using tongs or a spaghetti spoon and reserve cooking liquid.
    2. Add 2 ladles of the cooking liquid and about 3/4 of the grated Pecorino cheese. Toss well but gently so you do not break the spaghetti. Sprinkle 1 tablespoon of freshly grated black pepper over the pasta. If the pasta is too dry, add some more cooking water, if it is too runny, add some more cheese.
    3. Portion onto 4 plates then serve right away extra grated Pecorino cheese.

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