Spaghetti with ‘cacio e pepe’ (cacio cheese and pepper)
Serves Icon
Serves4
Time 20 Minutes
Ingredients
  • 400g spaghetti pasta
  • 1 tablespoon whole black peppercorns, coarsely crushed
  • 120g finely grated Pecorino Romano cheese, plus extra to serve
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Place a large pot with water on high heat and bring to the boil. Add a pinch of salt and spaghetti pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta, reserving 230ml of the pasta cooking liquid.

Step 2

Meanwhile heat a large, deep-sided frying pan over medium heat. Add peppercorns and stir until fragrant (30 seconds to 1 minute). Add 150ml of the pasta cooking water and bring to a simmer.

Step 3

Add the pasta and Pecorino Romano cheese to the frying pan. Continue to toss well over the heat until the cheese melts and forms a smooth sauce (approximately 2-3 minutes). Add additional pasta cooking water (up to 80ml), as required, to achieve a creamy consistency.

Step 4

To serve, top with extra grated Pecorino Romano cheese and freshly ground black pepper – buon appetito.

Spaghetti with ‘cacio e pepe’ (cacio cheese and pepper)

Our traditional spaghetti with ‘cacio e pepe’ is one the easiest recipes on Italian Spoon. With only four ingredients, this spaghetti recipe is bound to become a favourite amongst family and friends. We love that it only takes 20 minutes to cook, making it ideal for nights where you feel like something quick and easy. At Italian Spoon, we believe that pasta is the perfect solution for a satisfying and healthy meal – and our spaghetti with ‘cacio e pepe’ recipe is no exception!

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