The perfect 3 ingredients Cacio e Pepe 🤩🍝

Ingredients

• 400 g Spaghetti (dried, broken into thirds for easier handling)
• 150 g Pecorino Romano Cheese (freshly grated; PDO quality recommended)
• 2 tsp Whole Black Peppercorns (freshly cracked just before use)
• 1 tbsp Salt (kosher or sea salt)
• 1 tbsp Olive Oil (extra‑virgin recommended)
• 4 L Water (for boiling) (tap water)
• 1 cup Reserved Pasta Water (hot, starchy water saved from cooking pasta)

Instructions

1. Boil Water

   Fill a large shallow pot with 4 L of water and bring to a rolling boil over high heat.

   Time: PT5M

2. Season the Water

   Add 1 tbsp salt to the boiling water and stir until fully dissolved.

   Time: PT1M

3. Cook Pasta

   Add the spaghetti, stir, and cook for about 8 minutes, which is roughly 2 minutes less than the package’s al dente time.

   Time: PT8M

4. Toast Pepper

   While the pasta cooks, heat 1 tbsp olive oil in a wide skillet over medium heat, add the cracked peppercorns, and toast for 30 seconds. Add a ladle (≈60 ml) of hot pasta water to bloom the pepper.

   Time: PT1M

5. Temper Pecorino

   In a small bowl, combine half of the grated Pecorino (≈75 g) with a ladle of hot pasta water, stirring until smooth.

   Time: PT2M

6. Combine Pasta and Pepper

   When the pasta is 2 minutes shy of al dente, reserve 1 cup of pasta water, then transfer the pasta directly into the skillet with the pepper. Add a splash of the reserved water and toss to coat evenly.

   Time: PT2M

7. Finish Sauce Off Heat

   Reduce the skillet to low, wait 30 seconds, then add the tempered cheese mixture followed by the remaining grated Pecorino. Stir vigorously, adding more pasta water as needed until the sauce is silky and clings to the pasta.

   Time: PT3M

8. Plate and Serve

   Divide the pasta among plates, garnish with extra cracked pepper and a sprinkle of Pecorino if desired. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

60 g

Fat

12 g

Fiber

3 g