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Authentic Spaghetti Cacio e Pepe: 1-Minute Roman Comfort

Spaghetti Cacio e Pepe
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A simple and satisfying Italian pasta dish featuring cheese and black pepper.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 teaspoon black peppercorns
  • 1 1/2 cups grated Pecorino Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt to taste

Instructions

  1. Cook spaghetti in salted boiling water according to package directions. Reserve about 1 1/2 cups of pasta water before draining.
  2. While pasta cooks, toast the black peppercorns in a dry skillet over medium heat until fragrant. Grind them coarsely.
  3. In a large bowl, whisk together Pecorino Romano, Parmesan, and ground black pepper.
  4. Add a ladleful of hot pasta water to the cheese mixture and whisk vigorously to create a creamy sauce.
  5. Add the drained hot spaghetti to the bowl with the sauce. Toss well to coat evenly.
  6. Gradually add more pasta water, a little at a time, tossing continuously, until the sauce reaches your desired consistency.
  7. Add olive oil and toss again.
  8. Season with salt if needed.
  9. Serve immediately.

Notes

  • Use freshly ground black pepper for the best flavor.
  • Adjust the amount of pasta water to achieve a smooth, creamy sauce.
  • Pecorino Romano cheese provides a sharper, saltier flavor, while Parmesan adds a nutty sweetness.

Nutrition

Find it online: https://afripaket.com/spaghetti-cacio-e-pepe-recipe/