Cacio e Pepe


65g finely grated Pecorino (or Pecorino Romano which is saltier), plus more for dusting completed dish
1 tablespoon ground black pepper, plus more for finishing the dish
150g fresh pasta like linguine or spaghetti (2 x recipe)
Olive oil

Halve this recipe for 2 servings.  Cut pasta sheet in half length-wise for easier handling of fresh spaghetti.

Optional: add asparagus, dash nutmeg (cook for 1-2 minutes in boiling water then add the pasta to cook; drain together)


Pepper corns, coarsely grated.

Boil fresh pasta in lightly salted water for 1 minute (max).

Put 2-3 ladles of pasta water into hot pan, add some olive oil and 1tsp (test) salt to the water and have it come to a boil. Add pasta directly from boiling pot and stir to heat pasta thoroughly. Coat the pasta with a LIGHT* layer of cheese and pepper and stir quickly to blend, making a creamy sauce making sure it stays very hot. Add more cheese and stir repeating to taste. Add pasta water as necessary to maintain creamy sauce consistency. (*if too much cheese is added and the pasta is not hot enough then the cheese will clump; add cheese slowly)

Place pasta on warmed plate and sprinkle with grated cheese and pepper.

Watch demonstration video here.

cacio e pepe recipe


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