Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor!

Main Dish
Very Easy
14 min
327 Kcal

The preparation of cacio e pepe is a simple ritual only in appearance, but one that encompasses in a few gestures an ancient and refined art: the pecorino romano cheese, with its savory and decisive note, and the freshly ground black pepper, with its pungent freshness, create a perfect harmony that enchants the palate. The secret to achieving the perfect cacio e pepe lies in the mantecatura, a precise and harmonious gesture that requires experience and sensitivity. in this phase, the heat of the pasta and the starch released from the cooking water melt with the grated cheese, creating a silky cream that envelops each spaghetti. The sauce thus becomes thick and velvety, capable of enhancing the flavors and conveying the essence of Roman cuisine in all its authenticity. We explain the procedure to prepare a creamy spaghetti cacio e pepe dish at home, follow the recipe step by step!

Ingredients

2

Materials

  • Frying pan
  • Bowl
  • Pot
  • Mortar

Preparation

Preparation4 min
Cook time10 min
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 1First, cook the pasta in plenty of salted water. Be careful not to salt a lot because the pecorino romano cream is very savory.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 2Meanwhile, coarsely crush the large peppers (using a mortar, pestle, or meat tenderizer. More tricks in the tips section).
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 3Pour the pepper into the pan and toast it over low heat for a few minutes. When it starts to give off the smell (after about 3 to 4 minutes) add a ladleful of the pasta cooking water and continue to stir over low heat.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 4Grate the pecorino Romano cheese in a bowl.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 5Drain the pasta very al dente directly in the pan (a couple of minutes before the time indicated on the package). Save the cooking water.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 6Finish cooking the spaghetti in the pan, stirring frequently with tongs and adding more cooking water if needed.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 7In the meantime, add some cooking water to the bowl with the pecorino cheese and stir until pasty in consistency (add water a little at a time to achieve the desired consistency).
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 8When the spaghetti is cooked just right, turn off the heat and pour over the pecorino cream.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 9Stir vigorously with tongs until well blended. Add cooking water if it is not creamy enough.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 10The spaghetti cacio e pepe is ready! You can add more Pecorino Romano cheese to finish the dish.

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FAQ ❓

Can I store the cacio e pepe?

We recommend eating it as soon as it is ready. You can, however, store it 1 day in the refrigerator: to reheat it, put it in a pan with a little hot water and stir until it regains its creaminess
For authentic cacio e pepe, Pecorino Romano DOP is the key ingredient. Its flavor and texture make it perfect for creating a creamy, enveloping sauce that enhances the flavor of the pasta.
There is no precise rule but you should still get a good taste. We recommend using about 2.5 grams for two people (about 1 teaspoon per person). You can adjust the amount if you prefer a less intense pepper taste.
You can achieve a similar result using items you already have at home.
Wrap the peppercorns in a sheet of baking paper and crush them with the bottom of a sturdy glass (or tap them gently with a hammer). Or, pour the grains into a sturdy glass and use the end of a rolling pin to crush them. For finer grinding, you can repeat the operation several times.
Traditional pasta shapes for cacio e pepe are spaghettoni or tonnarelli. However, you can also use short pasta shapes such as rigatoni or mezze maniche.
We do not recommend preparing cacio e pepe in advance.

Nutrition

for 1 serving / for 100 g
Calories: 327Kcal
  • Carbo: 58.5g
  • Total fat: 1.9g
  • Saturated fat: 0.3g
  • Proteins: 16g
  • Fibers: 4.1g
  • Sugar: 3.5g
  • ProPoints: 8
  • SmartPoints: 9
Nutritional information for 1 serving (136g)

Cookware

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Questions

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Comments

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4.6/5, 5 votes