The Authentic Cacio & Pepe

Ingredients

• 200 g Spaghetti (dry, broken into manageable lengths if desired)
• 2 tbsp Extra Virgin Olive Oil (prefer a mild, fruit‑forward oil)
• 1 tsp Black Pepper (freshly cracked; toast in dry skillet)
• 1 tsp Sea Salt (adjust to taste)
• 30 g Parmesan Cheese (freshly grated; optional topping)

Instructions

1. Boil Water

   Fill a large pot with 4‑5 L of water, add a generous pinch of sea salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Cook Spaghetti

   Add the spaghetti to the boiling water and cook al dente according to package directions, usually 8‑10 minutes. Stir occasionally to prevent sticking.

   Time: PT8M

   Temperature: 100°C

3. Toast Pepper

   While the pasta cooks, heat the skillet over medium heat, add the black pepper and toast, shaking the pan, for about 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

4. Combine Pasta and Seasonings

   Drain the spaghetti using the colander, return to the pot or a large bowl, drizzle with olive oil, add the toasted pepper, sea salt, and ¼ cup of reserved pasta water. Toss vigorously with tongs until evenly coated.

   Time: PT3M

5. Plate and Finish

   Divide the pasta between two plates, sprinkle with freshly grated Parmesan, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

410

Protein

12 g

Carbohydrates

68 g

Fat

12 g

Fiber

3 g