🇮🇹 Italy recipe
Cacio e Pepe
One of the most ancient and deceptively simple Roman pastas, cacio e pepe relies on only three ingredients: pasta, Pecorino Romano cheese, and black pepper. Mastering the emulsion of cheese, starchy pasta water, and fat into a creamy, clinging sauce is the true test of a Roman cook.
Prep5 mins
Cook20 mins
Serves4
Difficultymedium
Ingredients
- 400g tonnarelli (or spaghetti, or rigatoni)
- 200g Pecorino Romano DOP, very finely grated (use a Microplane)
- 2 tablespoons whole black peppercorns
- Fine sea salt for the pasta water (use less than usual, as Pecorino is very salty)
- Reserved starchy pasta cooking water
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 460
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 20 g
