Simple Pastas: Spaghetti Cacio e Pepe

Ingredients

• 400 g Spaghetti (preferably bronze‑cut for better sauce adhesion)
• 150 g Pecorino Romano Cheese (finely grated)
• 2 tsp Black Pepper (coarsely cracked just before use)
• 1 tbsp Salt (for pasta water)

Instructions

1. Boil Water

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

   Time: PT10M

   Temperature: 100°C

2. Cook Spaghetti

   Add the spaghetti and cook al dente, stirring occasionally to prevent sticking.

   Time: PT8M

   Temperature: 100°C

3. Prepare Cheese and Pepper

   While the pasta cooks, finely grate the Pecorino Romano and coarsely crack the black pepper using a pepper mill opened just enough for a coarse grind.

   Time: PT5M

4. Reserve Pasta Water and Drain

   When the spaghetti is al dente, scoop out about 1 cup of the hot pasta water, then drain the pasta, leaving a thin film of water on the strands.

   Time: PT2M

5. Create the Emulsion

   Return the hot pasta to the pot, add most of the grated Pecorino, the cracked pepper, and ¼ cup of the reserved pasta water. Toss vigorously over medium heat until a creamy coating forms.

   Time: PT3M

   Temperature: medium heat

6. Finish the Sauce

   Stir in the remaining cheese and additional pasta water, a tablespoon at a time, until the sauce clings to each strand without pooling.

   Time: PT2M

7. Plate and Serve

   Twirl the pasta onto plates, finish with an extra pinch of freshly cracked pepper and a shaving of Pecorino. Serve immediately with a light Italian white wine.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

70 g

Fat

12 g

Fiber

3 g