Spaghetti Cacio E Pepe

( 4.8 out of 5 )
Spaghetti Cacio e Pepe Recipe
  • 1Yield
  • -4Servings+
  • 10 mPrep Time
  • 10 mCook Time
  • 20 mReady In
Print Recipe

Spaghetti Cacio e Pepe (Spaghetti Cheese and Pepper) is one of the most famous first course of the Lazio and Roman Cuisine.

To prepare this traditional and delicious dish you need only three ingredients: pasta (Spaghetti,  Rigatoni or Tonnarelli), Pecorino Romano cheese and black pepper. The few steps to prepare Spaghetti Cacio e Pepe, which make it very simple, actually have to be very detailed and precise.

To prepare the perfect Spaghetti Cacio e Pepe follow our recipe step by step!

If you like authentic Roman food, take a look also at these recipes: Spaghetti alla Carbonara, Pasta alla Gricia, Saltimbocca alla Romana, Puntarelle alla Romana, Artichokes alla Romana


Nutrients in 100g

Fat Total
Fat Saturated
Deitary Fiber

Step by step method

  • Step 1

    To prepare Spaghetti Cacio e Pepe, first of all grate 200 g of Pecorino Romano.

  • Step 2

    Put in a pan about half water of what is usually used to cook the pasta (so it will be richer in starch) and when it boils you can salt it to taste and cook the Spaghetti.

  • Step 3

    In the meantime, pour the whole black pepper on a cutting board and mash it with a pestle for meat or a grinder.

  • Step 4

    Pour half a dose of crushed pepper into a large pan, toast it over low heat stirring with a wooden scoop, then sprinkle with a couple of ladles of pasta cooking water.

  • Step 5

    Then drain the Spaghetti when they are very al dente and put them in the pan with the toasted pepper.

  • Step 6

    Move the pasta continuously with the kitchen tongs and add one or two ladle of water of necessity, to continue cooking "risottando" Spaghetti. Continue to pour a ladle of water only out of necessity (when you see that the pan is almost completely dry) and stir with kitchen tongs.

  • Step 7

    Meanwhile the pasta is cooked pour the grated Pecorino in a bowl (keeping aside a little to season later). Add a ladle of pasta cooking water on grated pecorino and stir vigorously with a whisk and add more water if necessary. You will need to calibrate a good deal of Pecorino and water to obtain a cream with the right consistency without lumps.

  • Step 8

    Finish to cook the pasta, adding a little hot water again, if necessary. Turn off the heat the pan with spaghetti and pour the pecorino cream, moving the spaghetti continuously.

  • Step 9

    Pour the pecorino cheese you had kept aside, stir and sauté the pasta again, then plate your spaghetti with cheese and pepper and season with the remaining pepper. Enjoy immediately in all their creaminess!

Tips & variations

  • It is recommended to immediately consume Spaghetti Cacio e Pepe.

  • If you prefer, you can also use Rigatoni or Tonnarelli instead of Spaghetti.

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