Spaghetti Cacio & Pepe, Classic Italian recipe

Ingredients

• 200 g Spaghetti (dry, bronze‑die pasta preferred for rough surface)
• 60 g Pecorino Romano (young Pecorino, grated ultra‑fine)
• 1 tsp Whole Black Peppercorns (fresh, toasted and ground just before use)
• 10 g Salt (for pasta water, kosher or sea salt preferred)
• 4 L Water (for boiling pasta and reserving starchy water)

Instructions

1. Boil Water and Cook Spaghetti

   Fill a large pot with 4 L of water, add 10 g of salt, and bring to a rolling boil. Add the spaghetti and cook until al dente (about 8‑9 minutes).

   Time: PT8M

   Temperature: boiling

2. Grate Pecorino Ultra‑Fine

   While the pasta cooks, grate the Pecorino Romano using a fine grater until it resembles a powder. Set aside in a small bowl.

   Time: PT5M

3. Toast Fresh Peppercorns

   Heat the skillet over medium heat, add the whole peppercorns, and toast for about 2 minutes until fragrant. Then grind them freshly using a pepper grinder.

   Time: PT2M

   Temperature: medium heat

4. Reserve Pasta Water

   Using a ladle, scoop out roughly 1 cup (240 ml) of the hot pasta water and set aside.

   Time: PT1M

5. Drain Pasta

   Drain the spaghetti in a colander, shaking off excess water but leaving the pasta slightly moist.

   Time: PT2M

6. Combine Pasta, Pepper, and Cheese

   Return the hot spaghetti to the skillet with toasted pepper. Sprinkle the ultra‑fine Pecorino over the pasta and add ½ cup of the reserved pasta water. Toss vigorously with tongs for 2 minutes until a creamy coating forms.

   Time: PT2M

   Temperature: medium‑low heat

7. Adjust Consistency

   If needed, add a tiny amount (1‑2 Tbsp) of additional pasta water and continue tossing until the sauce is glossy and clings to each strand.

   Time: PT1M

8. Serve Immediately

   Plate the spaghetti using a large ladle, finish with a final sprinkle of grated Pecorino and a pinch of freshly ground pepper. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

278

Protein

12 g

Carbohydrates

40 g

Fat

7 g

Fiber

2 g