Cacio e Pepe Spaghetti Recipe (VIDEO)
Cacio e Pepe Spaghetti recipe is an ancient recipe for pasta with Cheese and Black Pepper with only three ingredients.
The recipe for spaghetti with cheese and black pepper (Cacio e Pepe) is part of an ancient Roman culinary tradition, and those who have been to Rome to eat in trattorias or restaurants of local cuisine know it well.
What is Cacio cheese?
Although many people use the word “cacio” to refer to cheese in general, only Pecorino Romano is used to make this traditional Italian recipe! Obviously, if you can’t find Pecorino Romano, you can replace it with another Pecorino that can be grated.
Ingredients for Spaghetti with Cheese and Black Pepper
- Spaghetti
- Pecorino Romano cheese – You can also buy grated pecorino cheese, although the traditional recipe says to grate it freshly.
- Freshly grated black pepper
- Water and salt for cooking pasta
Cacio e Pepe Spaghetti Video Tutorial:
How to Make Spaghetti with Cheese and Pepper
Cook Spaghetti – Start by bringing the water to a boil to make the spaghetti. Don’t forget to add less salt to avoid the risk of getting too salty pasta. Don’t worry! To give this taste, there will be Pecorino! Prepare the spaghetti according to the instructions and prepare to drain it al dente.
Make the sauce – While the pasta is cooking, grate Pecorino cheese. In a large bowl, add all the grated cheese and black pepper.
Combine – Drain pasta al dente directly to the bowl with the grated cheese and black pepper. Using a ladle, add some cooking water to the bowl and stir quickly, so that the cheese melts with the water and forms a thick and fragrant cream.
How to Serve Spaghetti Cacio e Pepe
Serve this delicious first course immediately, in a flat dish, sprinkled with freshly ground black pepper.
Cacio e Pepe Spaghetti Storage Instructions
Pasta with cheese and pepper should be cooked and served immediately. You can also store leftovers in the refrigerator for a few days and then heat them up in a skillet before serving, but the result won’t be the same.
Do you Like Pasta?
If you love Pasta like me, you must try these pasta recipes:
- Mastering the Art of Authentic Tortellini From Scratch (VIDEO)
- How to Make Pumpkin Gnocchi from Scratch and Without Potatoes (VIDEO)
- Mastering the Classic Pasta alla Gricia from Rome, Only 4 Ingredients!
Cacio e Pepe Spaghetti Recipe
Ingredients
- 400 g Spaghetti
- 300 g Aged Pecorino Romano cheese
- 2 tablespoons Black pepper freshly grated
Instructions
- Start by bringing water to a boil to cook pasta. Be sure to add less salt so you don’t risk over-salty pasta. Don’t worry! To give such a taste, there will be pecorino! Cook the spaghetti according to the instructions and prepare to drain them al dente.
- Meanwhile, prepare the sauce. Grate pecorino cheese (or buy already grated pecorino cheese, although the traditional recipe says to grate the cheese right now).
- In a large bowl, add all the freshly ground cheese and black peppercorns.
- When it’s time to drain the al dente pasta, take the pasta with a slotted spoon and add it directly to the bowl with the grated cheese and black pepper.
- Using a ladle, take some water from the boil and immediately add it to the bowl.
- Stir quickly so that the cheese melts with the water and forms a thick and fragrant cream.
- Serve immediately in a flat dish, sprinkled with freshly ground black pepper and more Pecorino if desired.
