Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Roman
Ingredients: 400 g · 14 oz tonnarelli or spaghetti; 160 g · 1½ cups Pecorino Romano, finely grated; 6 g · 2 tsp black peppercorns, toasted and crushed; 8 g · 1½ tsp salt, little, for the water

🍽 Serves 4⏱ Prep 5 min🔥 Cook 15 min🌍 Roman

Roman pasta with only Pecorino, black pepper and pasta water, emulsified into a smooth sauce without cream.

📍 Lazio · Rome · Italy

The story of the dish

Cacio e pepe was the food of Roman shepherds, who carried dried pasta, pecorino and pepper that kept for weeks.

The name: Cacio e pepe means 'cheese and pepper' in Roman dialect.

Ingredients

Ingredient	EUg · ml	UScups · spoons
tonnarelli or spaghetti	≈ 400 g	≈ 14 oz
Pecorino Romano finely grated	≈ 160 g	≈ 1½ cups
black peppercorns toasted and crushed	≈ 6 g	≈ 2 tsp
salt little, for the water	≈ 8 g	≈ 1½ tsp

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
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PriorityChef Heavy Duty Natural Granite Morta	🛒 Buy	🛒 Buy
ChefSofi Mortar and Pestle Set	🛒 Buy	🛒 Buy
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Microplane All-Stainless Steel Lemon Zester T	🛒 Buy	🛒 Buy
Cookbook la Cucina Romana	🛒 Buy	🛒 Buy

Also used: pasta pot · large pan · bowl · whisk

Method

Toast the crushed pepper in a dry pan, then add a ladle of pasta water.
Cook the pasta in little lightly salted water so it stays starchy.
Mix the Pecorino with a little warm (not boiling) pasta water into a smooth cream.
Move the pasta into the pepper pan, toss, then take it off the heat.
Add the Pecorino cream and toss quickly, adding water until glossy.
Serve at once with more pepper.

👨‍🍳 Chef’s tips

Off the heat and with warm water: too hot and the cheese clumps.

📱 Scan to watch me cook ityoutu.be/1VaJUJTkW3wEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 4

560kcal

24 gprotein

72 gcarbs

18 gfat

Allergens

GlutenMilk

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▶ Watch me cook it: youtu.be/1VaJUJTkW3w

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