Cacio e Pepe

A classic Roman pasta made with just a few simple ingredients — spaghetti, Pecorino Romano, black pepper and pasta water — brought together to create a silky, creamy sauce (without any cream!).

Cook pasta, reserve some starchy cooking water, then toss with freshly cracked pepper and finely grated cheese, adding a little pasta water until glossy and smooth.

✨ Simple ingredients, all about technique — and absolutely delicious. 💚

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Course: Appetizer, Main Course

Cuisine: Italian

Keyword: cheese, pasta

Total Time: 20

Servings: serves

Ingredients

80 grams pecorino romano cut in cubes
300 grams pasta spaghetti or tonnarelli
boiling water to cover and cook pasta
1 tsp salt
2 tsp black peppercorns
20 grams butter optional
extra grated pecorino and cracked black pepper to serve

Instructions

Grate cheese 10sec / speed 10. Scrape down & repeat. Set aside
Add black pepper to bowl and grind - turbo x 2 at 1/2 second.
Add butter (optional, suggest for beginners for an easier emulsion)
Cook 3 min / 120℃ / speed 1
Add pasta and enough boiling water to just cover, creates a more starchy water ratio. Add 1 tsp salt. Cook pasta for recommended time. Drain, reserving 1 cup of the starchy peppery pasta water.
Returned drained pasta to Bowl. Add cheese and 50 - 100g reserved pasta water
TM6 - mix 20 secs / reverse/ speed 2
TM7 - Use open cooking mode, gently stir using the spatula to incorporate cheese and create a creamy sauce.
Add more starchy water if needed until glossy & creamy.
Top with extra cheese and cracked black pepper. Buon appetito!