Cacio e Pepe with Fresh Pepper
Just three ingredients – Roman pasta perfection with pecorino and pepper.
- 25 min
- 550 kcal / serving
- medium
- vegetarian
- Protein
- 28.5 g
- Fat
- 15.5 g
- Carbs
- 71 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g spaghetti or tonnarelli
- 100 g Pecorino Romano
- 2 tsp black pepper (freshly ground)
- Salt
- approx. 100 ml pasta cooking water
Method
- Coarsely crush black pepper in a mortar – not too fine, so the pieces have bite.
- Cook spaghetti al dente in lightly salted water. Reserve 200 ml cooking water.
- Toast pepper in a large dry pan over medium heat for 1–2 minutes until intensely fragrant.
- Whisk finely grated pecorino with 3–4 tbsp lukewarm cooking water in a bowl until a smooth cream forms.
- Transfer cooked pasta with tongs directly into the pan. Add 2–3 tbsp cooking water and toss over low heat.
- Remove pan from heat and quickly stir in the pecorino cream until a creamy, emulsified sauce forms.
- Serve immediately – Cacio e Pepe does not wait.
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