The cheesy, delicious and authentic cacio e pepe recipe from a kitchen in Rome.
The traditional Roman cacio e pepe is a triumph of intense and pungent flavors, combined into a creamy sauce that hugs spaghetti and explodes in your mouth, especially if you don’t mind abounding in pepper.
authentic cacio e pepe
A creamy cheese sauce with a lots of black pepper.
Ingredients
- 7 oz spaghetti 200 gr
- 1,7 oz gr pecorino cheese 50 gr - 1/2 cup
- 1,5 teaspoons black peppercorns 5 gr
- salt
Instructions
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Bring salted pasta water to a boil. Meanwhile, grate the pecorino cheese and grind the black pepper.
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In a large pan, place the pepper and heat it for a couple of minutes. Turn off the heat and set aside. Add the pecorino cheese to the pan.
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Toss the pasta into the boiling water and cook 1-2 minutes less than the “al dente” instructions.
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A minute before the pasta is done, take 1 scoop of the cooking water and pour it into the cheese pan. Mix well with a wooden spoon.
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Turn on the heat of the pan - high - and, using tongs or a big fork, transfer the pasta into it.
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Mix the pasta until it is completely seasoned with the cheesy cream and you see the first bubbles form.
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Serve immediately seasoned with more pecorino and pepper as per your taste.
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Enjoy your authentic cacio e pepe recipe!
Claudia
