The Authentic Cacio & Pepe

Ingredients

• 200 g Spaghetti (dry, preferably bronze‑extruded for better texture)
• 1 tablespoon Salt (coarse sea salt for better flavor absorption)
• 2 tablespoons Extra Virgin Olive Oil (high‑quality, fruity)
• 30 g Parmesan Cheese (freshly grated)
• 5 leaves Fresh Basil Leaves (optional, torn)

Instructions

1. Boil Water

   Fill the large pot with 4‑5 L of cold water, place over high heat, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Season the Water

   Add 1 tablespoon of coarse sea salt to the boiling water and stir until dissolved.

   Time: PT1M

   Temperature: 100°C

3. Cook the Spaghetti

   Add 200 g of spaghetti, stirring gently at the start to prevent sticking. Cook for 8‑10 minutes, or until al dente (firm to the bite).

   Time: PT9M

   Temperature: 100°C

4. Reserve Pasta Water & Drain

   Using a measuring cup, scoop out 1 cup of the hot pasta water, then pour the spaghetti into a colander to drain.

   Time: PT2M

5. Finish the Dish

   Return the drained spaghetti to the pot, drizzle 2 tablespoons of extra‑virgin olive oil, add the reserved pasta water, and toss. Sprinkle the freshly grated Parmesan and optional torn basil leaves, then serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

8 g

Fiber

3 g