Authentic Spaghetti Cacio e Pepe

Name: Authentic Spaghetti Cacio e Pepe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 g thick good-quality spaghetti; 250 g Pecorino Romano, grated; 1 tbsp black pepper

Master the Roman classic with this authentic Cacio e Pepe recipe. Using just three high-quality ingredients, you'll create a luxuriously creamy, peppery sauce that perfectly coats every strand of spaghetti.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

thick good-quality spaghetti
400 g
Pecorino Romano, grated
250 g
black pepper
1 tbsp

Step-by-Step Instructions

Prepare the cheese paste by placing the grated Pecorino Romano in a small bowl. Add a few drops of hot water and mix with a spatula until it reaches a thick, grainy paste consistency. Set this aside for later.

In a large saucepan over low heat, gently toast the ground black pepper for 2-3 minutes until fragrant. Immediately add a ladleful of water to the pan to cool it down and stop the toasting.

Cook the spaghetti in a separate pot of salted boiling water. When the pasta is halfway through the cooking time suggested on the packet, use a slotted spoon to transfer it into the pan with the peppery water, keeping the pasta water in the pot.

Finish cooking the pasta in the saucepan by adding a ladleful of the reserved cooking water at a time. Stir gently to avoid breaking the spaghetti. By the time the pasta is al dente, the liquid should be creamy due to the released starch.

Turn off the heat completely. Ensure there is at least one ladleful of liquid left in the pan. Gradually add the cheese paste to the pasta, stirring constantly. If the sauce becomes too sticky, add a little more reserved pasta water (ensure it is hot but not boiling to prevent the cheese from clumping).