Authentic Cacio E Pepe

Ingredients

• 350 g Spaghetti (dry spaghetti, traditional shape)
• 120 g Pecorino Romano Cheese (freshly grated, not pre‑shredded)
• 1.5 tbsp Black Peppercorns (freshly cracked; about 60‑70 cracks)
• 1 tsp Salt (kosher or sea salt, to taste)
• 2.5 L Pasta Water (starchy water saved from cooking the pasta)

Instructions

1. Prepare Cheese and Pepper

   Grate the Pecorino Romano cheese and finely crack the black peppercorns using a mortar and pestle or pepper grinder.

   Time: PT5M

2. Boil Water

   Fill a large pot with about 2–3 L of water, place over high heat, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

3. Season and Cook Spaghetti

   Add a pinch of salt to the boiling water, then add the 350 g spaghetti. Cook for 2 minutes less than the package directions (about 8 minutes total).

   Time: PT8M

   Temperature: 100°C

4. Toast Pepper

   While the pasta cooks, heat a dry large skillet over medium heat. Add the cracked pepper and toast for about 2 minutes until fragrant, being careful not to burn.

   Time: PT2M

   Temperature: Medium

5. Add Pasta Water and Simmer

   Drain the spaghetti, reserving 2–2.5 L of the starchy cooking water. Return the skillet to medium‑high, pour in 2 L of the reserved water, and bring to a gentle simmer, scraping up any pepper bits stuck to the pan.

   Time: PT2M

   Temperature: Medium‑High

6. Combine Pasta and Cheese

   Turn the heat off. Add the cooked spaghetti back into the skillet, then immediately sprinkle the grated Pecorino over the hot pasta and water. Toss quickly with tongs until the cheese melts into a smooth, creamy sauce.

   Time: PT2M

7. Adjust Consistency

   If the sauce is too thick, drizzle in additional reserved pasta water a little at a time, tossing on low heat until the desired creamy consistency is reached.

   Time: PT1M

   Temperature: Low

8. Plate and Garnish

   Divide the pasta into two bowls, garnish with extra grated Pecorino and a few more cracks of black pepper.

   Time: PT1M

Nutrition Facts

Calories

838

Protein

39 g

Carbohydrates

122 g

Fat

17 g

Fiber

5 g