Cacio e pepe

  • Preparation 10 min
  • Cooking 15 min
  • Servings 3 to 4
  • Freezing Absolutely



  • 454g of spaghetti
  • About 2 cups pecorino Romano cheese grated
  • Ground pepper



  • In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Keep 1 cup of cooking water, pour pasta in colander and drain. Book.
  • Return the pasta to the pan over low heat and add 3/4 cheese and 1/4 cup of cooking water. Pepper generously.
  • Cook for 2 to 3 minutes, stirring, to melt the cheese and the pasta to absorb the liquid. Add 1/4 cup of cooking water and mix to make it creamy. Serve immediately and garnish with cheese and pepper! Be careful, at this point, the pasta will absorb the liquid quickly, add some cooking and cheese, if necessary, to make the whole creamy new.