The Only Cacio e Pepe Recipe You Need

Ingredients

• 200 g Spaghetti (high‑quality durum wheat spaghetti)
• 100 g Pecorino Romano Cheese (grated; reserve a small piece of rind for the broth)
• 5 g Black Peppercorns (freshly cracked; about 2 teaspoons)
• 1 Tbsp Sea Salt (for seasoning the pasta water)

Instructions

1. Grate cheese and grind pepper

   Grate the Pecorino Romano cheese using a microplane and set it aside. Grind the black peppercorns until coarsely cracked and reserve three‑quarters for the broth and the remaining quarter for finishing.

   Time: PT5M

2. Boil salted water

   Fill a large pot with water, bring to a rolling boil, and add a generous handful of sea salt.

   Time: PT5M

   Temperature: 100°C

3. Toast pepper and create broth

   Reduce heat to low, add three‑quarters of the cracked pepper to the pot and toast for about 1 minute. Add a ladle of hot pasta water and the saved cheese rind, stirring to dissolve the rind and release its flavor.

   Time: PT2M

   Temperature: low

4. Cook the spaghetti

   Add the spaghetti to the boiling water and cook for 6‑7 minutes, or until al dente.

   Time: PT6M

   Temperature: 100°C

5. Finish the sauce off the heat

   Drain the pasta, return it to the pot, and turn off the heat. Gradually add the grated Pecorino, stirring continuously. Use reserved pasta water to adjust the sauce to a creamy, velvety consistency.

   Time: PT5M

6. Season and serve

   Stir in the remaining cracked pepper and a final handful of Pecorino. Toss well, taste, and adjust salt if needed. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

20g

Carbohydrates

70g

Fat

15g

Fiber

3g