Spaghetti Cacio & Pepe

A classic of the roman cuisine, a few ingredients and a specific way to prepare this must-try italian typical first course.

Time of preparation

20 minutes



What did I use

a large bowl, a non-stick pan, some kitchen pliers, a whisk


Spaghetti: circa 350 gr

Roman Pecorino: 200 gr, ground

Black pepper to taste, in grains

Salt to taste

How did I do

I let some water boil in the pot, a little less than usual (so that the starch of the pasta will be more), I salted it and I cooked the spaghetti al dente.

In the meantime I grounded the pepper and I put it in the non-stick pan and toasted it for a couple of minutes. When the spaghetti were ready, I dried them (remembering to keep some cooking water) and I cooked them for some minutes more with some cooking water in the pan together with the pepper. I adeed a little bit of water as soon as the pasta absorbed it. At the same time I poured 2/3 of the Pecorino in the bowl with a little bit of cooking water and I mixed well with the whisk.

I poured the cream in the pan with the spaghetti, finishing the cooking for a couple of minutes more. 

I served my spaghetti with the remaining Pecorino on top and some more freshly ground pepper.

Buon appetito!

Spaghetti Cacio & Pepe

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