Spaghetti Cacio e Pepe - Chef in Rome shares easy Pasta Recipe

Ingredients

• 400 g Tonnarelli (or large spaghetti) (dry, preferably fresh egg pasta for authentic texture)
• 200 g Pecorino Romano Cheese (finely grated; aged 12‑24 months for best flavor)
• 2 tsp Black Pepper (freshly cracked; use a pepper mill for best aroma)
• 1 tbsp Salt (coarse sea salt for pasta water)

Instructions

1. Boil Water

   Fill a large pot with 4‑5 L of water, add 1 tbsp salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Grate Cheese & Crack Pepper

   While the water is heating, finely grate the Pecorino Romano and freshly crack the black pepper into a bowl.

   Time: PT3M

3. Cook Pasta

   Add the tonnarelli to the boiling water and cook al dente, about 5‑6 minutes (or according to package).

   Time: PT6M

   Temperature: 100°C

4. Reserve Pasta Water

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

   Time: PT1M

5. Drain Pasta

   Drain the pasta in a colander, but do not rinse. Return the hot pasta to the pot (off the heat).

   Time: PT1M

6. Create the Creamy Sauce

   Sprinkle the grated Pecorino and cracked pepper over the pasta. Toss continuously, adding the reserved pasta water a little at a time until a smooth, glossy sauce coats every strand.

   Time: PT3M

7. Serve Immediately

   Plate the pasta, finish with an extra pinch of black pepper and a small shaving of Pecorino if desired. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g