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Italian · Lunch, dinner

Spaghetti Cacio e Pepe

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Cacio e pepe is a Roman pasta built from Pecorino Romano and black pepper. The creamy texture comes from emulsifying cheese with starchy water, not from cream.

Ingredients

  • 400 g spaghetti
  • 160 g Pecorino Romano, very finely grated
  • 2 teaspoons coarsely ground black pepper
  • Salt

How to cook

  1. Boil pasta in lightly salted water. Toast pepper in a wide skillet, then add a ladle of cooking water.
  2. Mix Pecorino with enough lukewarm cooking water to form a thick, smooth paste.
  3. Transfer very al dente pasta to the skillet and toss. Remove from heat, cool for 30 seconds, then mix in cheese paste, adding water until creamy.

Recipe photographs link to their original publishers.