Spaghetti cacio e pepe is an easy and delicious Italian pasta dish made with 3 ingredients! Quick and simple dinner idea. If you follow the recipe, it will be packed with comfort flavor. Authentic Rome dish.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: dinner, Side Dish
Cuisine: Italian
Keyword: authentic, easy, meatless, quick, simple
Servings: 5
Calories: 382kcal
Author: Cooking Journey
Equipment
large pot
large pan
pepper mill
Ingredients
300gdry spaghettior 5 servings, about ½ pound or 10 ounces
2cupsPecorino Romano cheesefinely shredded, 160 g or 5.6 ounce
Add dry pasta and cook according to package instructions, but 1 minute less than needed for al dente. Drain the pasta, but leave starchy water aside.
300 g dry spaghetti
Cook whole peppercorns on a dry pan and low heat for 1 minute.
1 tbsp whole peppercorns
Add a ladle of pasta water to the grated Pecorino cheese and mix with a spatula to create a thick sauce.
2 cups Pecorino Romano cheese
Use pestle and mortar or pepper mill to grind the peppercorns to your liking.
Add grind peppercorns to the large pan, place on medium heat.
Add cooked pasta and about two ladles of starchy pasta water to the pan. Mix pasta with pepper for 1 minute, reducing the water.
Remove the pan from heat and add Pecorino sauce.
Stir and toss well with spaghetti until the sauce coats the pasta.
Serve immediately and enjoy.
Video
Notes
You can store in the air-tight container up to 5 days. The sauce will thicken in the fridge. Reheat with a splash of water on the pan for couple minutes. Or microwave with a splash of water for 1-2 minutes. Don't forget to stir!2 ounces or 57 grams of dry spaghetti per person is a good rule to follow.