Spaghetti Cacio e Pepe
About this recipe
Spaghetti Cacio e Pepe is a classic Roman dish that showcases the beauty of simplicity with just three main ingredients: pasta, Pecorino cheese, and black pepper. This version, shared by chef Alessandra Ruggeri from L'Osteria della Trippa, emphasizes the traditional approach while making it easy for home cooks to replicate.
The dish is known for its creamy texture and bold flavors, achieved by combining the heat of the freshly cooked pasta with the cheese and pepper. This quick recipe can be made in just 15 minutes, making it perfect for a satisfying meal any day of the week.
Ingredient notes
- Use 200g of spaghetti or Tonnarello; fresh pasta is preferred if available.
- Adjust the amount of grated Pecorino cheese to taste; 100g is suggested.
- Use freshly ground black pepper, adjusting to your spice preference.
Tips from Aden Films’s video
- Cook the pasta for about 5-6 minutes until al dente for the best texture.
- Mix the grated Pecorino with a little pasta water to create a creamy consistency before combining it with the pasta.
- The heat from the pasta will help create the creamy sauce, so don't worry if the cheese mixture seems thick at first.
Good to know
- How many servings does this recipe make?
- This recipe serves 2.
- What type of pasta can I use for Cacio e Pepe?
- You can use spaghetti or Tonnarello; fresh pasta is preferred.
- How long does it take to prepare this dish?
- The total time to prepare Spaghetti Cacio e Pepe is 15 minutes.
- Can I adjust the amount of cheese and pepper?
- Yes, you can adjust both the Pecorino cheese and black pepper to taste.
No life story here — the video and the recipe are the whole point. All credit to Aden Films: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bring a pot of water to a boil and add salt.
- 2
Add the spaghetti (or Tonnarello) to the boiling water and cook for about 5-6 minutes until al dente.
- 3
While the pasta cooks, prepare the sauce by mixing grated Pecorino cheese with a little bit of water to create a creamy consistency.
- 4
Add freshly ground black pepper to the cheese mixture, adjusting the amount to your taste.
- 5
Once the pasta is cooked, reserve some pasta water and drain the rest.
- 6
Combine the hot pasta with the cheese and pepper mixture, adding reserved pasta water as needed to achieve a creamy sauce.
- 7
Serve immediately, garnished with extra Pecorino and black pepper if desired.
Heads up — we had to guess a little:
- The quantity of Pecorino cheese is inferred based on traditional recipes for Cacio e Pepe.
Credit where it’s due: this recipe was transcribed from Aden Films’s original video on YouTube. Follow them there — it’s their dish.
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