Recipe
Cacio e pepe
Rome's three-ingredient classic: spaghetti, pecorino romano and toasted black pepper, bound into a silky sauce with nothing but starchy pasta water. No cream — ever.
- Preparation
- 10 minutes
- Cooking
- 15 minutes
- Total time
- 25 minutes
- Servings
- 2
Nutrition per serving
- Calories
- 555 kcal
- Protein
- 27 g
- Carbohydrates
- 71 g
- Fat
- 18 g
Ingredients
- Spaghetti200 g
- Pecorino romano100 g
- Black peppercorns2 žličice
- Saltpo ukusu
Instructions
- 1
Finely grate the pecorino and crush the peppercorns coarsely.
- 2
Toast the crushed pepper in a large dry pan over medium heat until fragrant, about 2 minutes, then take the pan off the heat.
- 3
Cook the spaghetti in lightly salted boiling water, 2 minutes short of the package time — the pecorino is salty, so go easy on the salt.
- 4
Stir the grated pecorino with a few spoonfuls of lukewarm pasta water into a thick, smooth paste.
- 5
Move the spaghetti into the pepper pan with a ladle of pasta water and finish cooking over low heat, stirring, for 2 minutes.
- 6
Off the heat, add the pecorino paste and toss vigorously until a glossy sauce coats every strand; loosen with pasta water if needed and serve at once.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
