Spaghetti cacio e pepe
Spaghetti coated in pecorino and black pepper.
Active time20 min
Cooking12 min
Total22 min
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Ingredients
- 120 g pecorino Romano
- 3 g black pepper
- 400 g dried spaghetti
Preparation
Grate the pecorino very finely. Coarsely crush the pepper and heat for 1 minute in a dry frying pan.
120 g pecorino Romano3 g black pepper- grater
- mortar
- frying pan
Cook the spaghetti in boiling water according to the packet instructions, for about 10 minutes. Reserve 250 ml of cooking water, then drain.
400 g dried spaghetti- saucepan
- colander
Leave 100 ml of cooking water to cool for 1 minute until lukewarm, then gradually mix into the pecorino to make a creamy sauce. With the frying pan off the heat, add the pasta to the pepper and pour in this sauce. Toss, adding a little reserved cooking water if necessary. Serve immediately without returning to a high heat.
- bowl
- frying pan
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration