RomanItalian
Spaghetti Cacio e Pepe
by The Pasta Queen · 1.6M subscribers on YouTube
A classic Roman pasta dish made with pecorino cheese and black pepper. Simple, creamy, and incredibly flavorful.
- Cook
- 15 min
- Servings
- 2
- Difficulty
- easy
Ingredients
3 items- 100 gPecorino RomanoFinely grated
- 1 tspBlack PepperFreshly ground, plus more for serving
- 200 gSpaghettiDry pasta
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente, reserving about half a cup of pasta water before draining.
- While the pasta cooks, toast the black pepper in a large pan over medium heat until fragrant, then set aside.
- Grate the Pecorino Romano cheese finely.
- When the pasta is 2 minutes from being done, remove it with tongs and transfer directly to the pan with the toasted pepper, adding some pasta water.
- Add the grated Pecorino Romano and plenty of freshly ground black pepper to the pan. Mix vigorously off the heat, adding more pasta water as needed to create a creamy emulsion.
- Serve immediately, topped with extra black pepper.
The Pasta Queen
Home cook1.6M subscribers on YouTube554.7M total channel viewsThe Pasta Queen by Nadia Caterina Munno. A place filled with the joy of cooking, laughter and silly! My mantra turned into reality: Pasta, Drama and all things all’Italiana 💃🏽✨❤️
