More Traditional Italian Recipes
Pasta alla Gricia
Spaghetti Amatriciana
Authentic Carbonara
Spaghetti Alla Nerano
Authentic Pasta Puttanesca
How to Store Cacio e Pepe
To store Cacio e Pepe, place any leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently on the stove with a splash of water to help restore its creamy texture.
Ingredients
SPAGHETTI
400 grams
PECORINO ROMANO CHEESE
250 grams
BLACK PEPPERCORNS
7 grams
How to Make Cacio e Pepe
Step 1
Prepare the black peppercorns.
Step 2
Grind them in a pan and let them heat up.
Step 3
When they release their aroma, add some water, stopping the cooking.
Step 4
Throw the pasta into lightly salted water and cook it, draining it 3 minutes beforehand.
Step 5
Place the pasta in the pan with the toasted peppercorns and continue cooking it.
Step 6
Grate the pecorino cheese into a bowl.
Step 7
Add some pasta water to it.
Step 8
Mix the cheese and the water to create a cream.
Step 9
When the spaghetti are cooked, turn off the heat and add the pecorino cream.
Step 10
Mix well, add cooking water if necessary and create a nice cream.
Step 11
Plate the spaghetti, adding more cream, grating some more pecorino cheese and sprinkling the top with ground black pepper. Enjoy!
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