Cacio e Pepe
Added by Frederik Einshøj
45 min
A Roman classic built on just three ingredients: pasta, pecorino, and black pepper. The trick is toasting the pepper in oil first and using starchy pasta water to create the creamy sauce — no cream needed. Work quickly when combining to avoid clumps.
Servings
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Ingredients
300 gspaghetti
freshly ground black peppergenerous amount
saltfor pasta water
olive oil
2 dlgrated pecorino
Instructions
1
Cook the spaghetti in well-salted water according to the package directions. Reserve at least 3 dl of pasta water before draining.
2
Toast the freshly ground pepper in a pan with olive oil over medium heat until fragrant, about 1 minute.
3
Add 2 dl of the pasta water to the pan and remove from heat.
4
Stir in 1.5 dl of the pecorino until a creamy sauce forms.
5
Add the freshly cooked spaghetti and toss well, adding more pasta water as needed to keep the sauce silky.
6
Season with salt if needed.
7
Top with extra pecorino, a drizzle of olive oil, and serve immediately.
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