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MediumMain coursesvegetarianCC0 1.0 Universal
Classic Roman Spaghetti Cacio e Pepe with Creamy Pecorino Romano
The absolute pinnacle of Roman culinary minimalism: bronze-cut tonnarelli or spaghetti in a silky emulsion formed strictly from aged Pecorino Romano DOP, starchy pasta water, and toasted cracked pepper.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Tonnarelli or thick spaghetti400 g
- Pecorino Romano DOP, finely grated like powder200 g
- Whole black peppercorns1 Ā½ tbsp
- Sea salt for pasta water (half normal amount)1 tsp
Preparation Steps
1
Coarsely crush peppercorns and toast dry in a wide pan over medium heat for 2 mins until fragrant. Ladle in 2 scoops of boiling starchy pasta water to create a peppery broth.
3 min timer
2
Boil pasta in minimal water to concentrate starches until half-cooked. Transfer directly into the peppery pan, simmering like risotto while tossing and adding water.
6 min timer
3
In a bowl, whisk grated Pecorino with warm pasta water into a thick paste. Take pan off heat, rest 30s to cool below 65Ā°C, fold in cheese paste, and toss vigorously until creamy.
3 min timer
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Nutrition Facts
per servingCalories
540
Protein
24g
Carbohydrates
72g
Fat
17g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
