Spaghetti cacio e pepe recipe is a famous pasta dish in the modern Roman cuisine. What dates means “Cacio e pepe”? It means “cheese and pepper” in the Italian dialect.

This is a very easy and fast dish to make, the ingredients are common to have in our kitchen. They main are three : black pepper, grated Pecorino Romano cheese, and thick spaghetti. 

The most important thing of Spaghetti cacio e pepe recipe is the creamy sauce cheese, that came from the combination pecorino cheese and hot boil pasta water. The best quality Pecorino Romano is important, it need to be aged and authentic type. The spaghetti have to be thick (spaghettoni) , semola flour and no eggs pasta.

l lived in Rome for 5 years and I can not forget all the times I have eaten this delicious dish. Sometimes l was sitting at a restaurant table in the middle of one of the most ancient squares in Rome. Since this dish have to be eat fresh, the best restaurants usually finish this recipe in front of its guests. One time l saw making this recipe in a large form of Parmiggiano Cheese, they turned the spaghetti with the cooking water, paper and pecorino cheese and then they served .

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Print Recipe
 Spaghetti Cacio e Pepe
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Prepare all ingredients: grate the Pecorino cheese in a bowl and add half pepper grated and mix,
  2. put a pot of water for the spaghetti and when boil start to cook like suggest on the pack.
  3. in the time prepare a large a pot and boil the whole pepper for 3 minutes. Save some boil water before drain the pasta Add the pasta cooked and drained in this pan.
  4. in the bowl with pecorino cheese put 1/2 cup of boil water and turn fast until become a cream
  5. add the cream to the pasta and turn with a spatula for spaghetti, add an other 1/4 cup of boil water and turn for 3 minutes
  6. if the pasta looks amalgamated with good cream is done. if is to dry add an other 1/4 boil water. Eat soon topped with more cheese or paper.
Recipe Notes

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