Cacio e Pepe

Date published: Tuesday, October 07, 2014     Author: Joanna M.     Comments: 0

Pasta cacio e pepe ("cheese and pepper") is made with Pecorino Romano, a tangy aged sheeps milk cheese originally from Rome, and lots of freshly ground black pepper. 


350g spaghetti

3/4 cup of freshly grated Pecorino Romano cheese

1/3 cup of freshly grated Parmigiano-Reggiano cheese

1 tablespoon of coursely grated black pepper



1/ In a large pot of boiling salted water cook the pasta until al dente. Drain the pasta reserving 1/2 cup of the cooking water. Meanwhile in a small bowl combine the cheeses.

2/ Return the pasta to the pot. Working quickly, add six tablespoons of the reserved cooking water, two tablespoons at a time, alternating the cheeses. Toss well to thoroughly coat the pasta. Sprinkle black pepper on the pasta and season with salt.

3/ Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Service right away.

Serves 2.




No comments posted so far.

Comments are not allowed for this post

Recent Posts

Blackboard categories

Subscribe to our RSS feed to stay updated with our latest blog news.