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Cacio e Pepe
Spaghetti tossed with pecorino, black pepper and pasta water until silky — three ingredients, total magic.
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5 minPrep🔥
12 minCook🍽️
2Serves📊
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Ingredients
- 200g spaghetti
- 80g pecorino, finely grated
- 2 tsp freshly cracked black pepper
- Salt
Instructions
- Cook the spaghetti in well-salted water until al dente; reserve plenty of pasta water.
- Toast the pepper in a dry pan for 30 seconds.
- Add a ladle of pasta water to the pan, then the pasta.
- Off the heat, toss in the pecorino with more pasta water until it forms a creamy sauce that coats every strand.
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Tara’s tips
- Take the pan off the heat before adding cheese or it clumps.
- Finely grated cheese melts smoothly; pre-grated tubs don't work.
Serving suggestions
- Serve immediately with more cracked pepper.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Parmesan instead?
Pecorino is sharper and more authentic, but parmesan works in a pinch.
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