35min 2 ppl
Cacio e Pepe
20 minutes
2 people
Medium31–60 min or 7–12 steps
20 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 22g
Carbs 64g
Fats 14g
About this dish
Rome's most deceptively simple pasta — just pecorino, pepper, and pasta water — where technique is everything and the result is extraordinary.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- pecorino romanovery finely grated80 g
- parmesanvery finely grated20 g
Dried Goods
- tonnarelli or spaghetti200 g
Spices & Seasonings
- whole black peppercorns2 tsp
- salt to taste
Utensils
- large pot
- dry frying pan
- pestle and mortar
- fine grater
- colander
- measuring jug
Method
1
Toast the black peppercorns in a dry frying pan over medium heat for 1 minute until fragrant. Crush coarsely using a pestle and mortar or the flat of a knife.
Approx. 2 minutes
2
Bring a large pot of lightly salted water to a boil (less salt than usual — the pecorino will add plenty).
Approx. 8 minutes
3
Cook the pasta according to packet instructions until 2 minutes before al dente. Reserve 250ml pasta cooking water before draining.
Approx. 8 minutes
4
Toast the crushed pepper in the dry frying pan over medium heat for 30 seconds. Add 100ml pasta cooking water and let it bubble for 1 minute.
Approx. 2 minutes
5
Add the drained pasta to the pan and toss over medium heat for 2 minutes.
Approx. 2 minutes
6
Remove the pan from the heat. Add the pecorino and parmesan, and toss vigorously, adding pasta water a little at a time until a glossy, creamy sauce forms.
Approx. 2 minutes
7
Serve immediately with extra pepper.
Approx. 1 minutes
