Cacio e Pepe Done right! 10/10

Ingredients

• 400 g Spaghetti (dry, preferably high-quality durum wheat)
• 200 g Pecorino Romano (finely grated)
• 2 tsp Black Pepper (freshly cracked)
• 1 cup Pasta Water (reserved from cooking the pasta, starchy)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook until al dente (about 9‑10 minutes). Reserve 1 cup of the starchy pasta water, then drain the pasta.

   Time: PT10M

   Temperature: boiling

2. Grate Pecorino

   While the pasta cooks, finely grate the Pecorino Romano using a microplane until you have about 200 g of cheese.

   Time: PT5M

3. Toast Black Pepper

   Heat the skillet over medium heat, add the freshly cracked black pepper, and toast for about 30 seconds, stirring constantly to avoid burning.

   Time: PT1M

   Temperature: medium

4. Create Cheese Emulsion

   In a mixing bowl, whisk the grated Pecorino with ¼ cup of the reserved pasta water until a smooth, creamy paste forms. Add more water a little at a time until the mixture is pourable but still thick.

   Time: PT3M

5. Combine Pasta and Pepper

   Add a splash of the remaining pasta water to the skillet with the toasted pepper, then add the drained spaghetti. Toss quickly with tongs to coat the pasta in the pepper-infused liquid.

   Time: PT2M

   Temperature: medium

6. Finish the Sauce

   Pour the cheese emulsion over the pasta in the skillet. Toss vigorously, adding more reserved pasta water as needed, until the sauce becomes glossy and clings to each strand.

   Time: PT4M

   Temperature: medium

7. Serve

   Transfer the pasta to serving plates, finish with an extra pinch of freshly cracked black pepper, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g