Cacio e Pepe

Ingredients

• 400 g Spaghetti (dry spaghetti, broken in half for easier handling)
• 100 g Pecorino Romano (freshly grated using a fine grater)
• 15 g Freshly cracked Black Pepper (about a heaped tablespoon, freshly cracked for best aroma)
• 2 tbsp Salt (coarse sea salt for seasoning pasta water)
• 4 L Water (for boiling pasta)

Instructions

1. Season and Boil Water

   Fill a large pot with 4 L of water, add 2 Tbsp coarse sea salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Grate Pecorino Romano

   While the water is heating, grate 100 g Pecorino Romano using a fine grater into a bowl.

   Time: PT5M

3. Bloom Black Pepper

   Add a heaped tablespoon (≈15 g) freshly cracked black pepper to the boiling water and let it bloom for about 2 minutes, stirring gently.

   Time: PT2M

   Temperature: 100°C

4. Cook Spaghetti Al Dente

   Add the spaghetti to the boiling water and cook for 7 minutes, or 1‑2 minutes less than the package’s al dente time.

   Time: PT7M

   Temperature: 100°C

5. Reserve Pasta Water

   Before draining, scoop out 1 cup (≈240 mL) of the starchy pasta water and set aside.

   Time: PT1M

6. Combine Pasta with Pepper Water

   Drain the spaghetti and transfer it directly into the skillet containing the pepper‑infused water. Turn off the heat.

   Time: PT1M

7. Create the Emulsion

   Add the grated Pecorino Romano a handful at a time, tossing continuously. Gradually drizzle in the reserved pasta water until a thick, glossy sauce coats every strand.

   Time: PT3M

8. Plate and Serve

   Serve immediately, topping each portion with an extra pinch of freshly cracked black pepper and a sprinkle of Pecorino if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

60 g

Fat

15 g

Fiber

2 g