Cacio e pepe 👌 The Vivaldi Way!

Ingredients

• 200 g Pecorino Romano (finely grated; use a microplane or box grater)
• 500 g Spaghetti (or tonnarelli; cook al dente)
• 2 tsp Black Peppercorns (coarsely cracked; toast before using)
• 1 tbsp Salt (for pasta water; adjust to taste)
• 240 ml Pasta Cooking Water (reserved, cooled to room temperature)

Instructions

1. Cook the Pasta

   Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook until al dente, about 9‑10 minutes. Reserve 1 cup (240 ml) of the starchy cooking water, then drain the pasta.

   Time: PT10M

   Temperature: boiling

2. Grate the Cheese

   While the pasta cooks, grate the Pecorino Romano directly into a large mixing bowl.

   Time: PT3M

3. Toast the Pepper

   In a dry skillet over medium heat, toast the coarsely cracked black pepper for about 1 minute until fragrant. Add 2 Tbsp of the reserved pasta water to deglaze and create a pepper‑infused liquid.

   Time: PT2M

   Temperature: medium

4. Combine Pasta and Pepper Liquid

   Transfer the drained spaghetti to the mixing bowl with the grated cheese. Add the pepper‑infused liquid and another ½ cup of room‑temperature pasta water. Toss vigorously with tongs to coat the strands.

   Time: PT2M

5. Create the Creamy Sauce

   Gradually add the remaining grated Pecorino while continuously tossing. If the mixture looks dry or clumpy, drizzle in additional pasta water a tablespoon at a time until a smooth, glossy sauce forms.

   Time: PT2M

6. Finish and Serve

   Taste and adjust seasoning with extra pepper or a pinch of salt if needed. Serve immediately on warmed plates.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

70 g

Fat

12 g

Fiber

3 g