Spaghetti Cacio E Pepe: 5 Ingredient Pasta Recipe
This dish is translated as cheese and pepper. Finely grated Pecorino and very hot water are essential to a smooth sauce, you need to however move quickly with this recipe as if the water cools before adding the cheese it will clump instead of transforming into a delicious creamy sauce.
The 5 Ingredients
250g good quality spaghetti
2 tsp black peppercorns
100g parmesan, finely grated
(Optional) 50g pecorino, finely grated
Bring a big saucepan of salted water to a boil over high heat. Cook the pasta according to the package directions, reserving 200ml of the cooking liquid.
In a very hot, dry pan, toast the peppercorns until aromatic, then roughly crush with the back of a wooden spoon or the bottom of a glass, reserving half a teaspoon to distribute over the top at the end.
Stir in the butter and the reserved pasta water to mix; the butter should melt into the liquid almost instantaneously. Simmer for 1 minute, or until the liquid is somewhat reduced.
Toss in the drained pasta to coat it in the sauce, then cook for a minute or two until the pasta has absorbed the majority of the liquid. Remove from the fire and whisk in most of the cheese, reserving a little amount for serving.
Serve immediately, with the remaining black pepper and cheese strewn on top.
Easy to make with simple ingredients, this dish tastes delicious and is absolute comfort food! Do try it out and tag us on your shared recipes! Bon appetite!