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.
Course: dinner, Side Dish
Keyword: authentic, easy, meatless, quick, simple
Author: Cooking Journey
300gdry spaghettior 5 servings, about ½ pound or 10 ounces
2cupsPecorino Romano cheesefinely shredded, 160 g or 5.6 ounce
1tbspwhole peppercornsmixed or black
Bring a large pot with salted water to the boil.
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.
Cook whole peppercorns on a dry pan and low heat for 1 minute.
Add a ladle of pasta water to the grated Pecorino cheese and mix with a spatula to create a thick sauce.
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.
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.