Pasta Cacio e Peppe (Pecorino & Black Pepper)
Cacio e Pepe (from Rome) | 3 ingredients
1
Boil water for 10 mins till it bubbles - no salt yet.
2
Add a big handful of sea salt - it needs to taste like the sea.
3
Add 100 grams spaghetti, we will use the pasta water to make the sauce.
4
Crack some freshly ground pepper to which you’ll add the pecorino & pasta cooking water.
5
Add pasta cooking water - around 2 ladles.
6
Add 50-70 grams pecorino cheese - it has to be finely grated so it melts in the cooking water easily to create sauce.
7
It’s starting to melt and create a sauce.
8
Add pasta from the pot (7-8 mins to cook al dente), drop inside sauce. All off the heat. Stir well.
9
Pasta is ready to be served, you can add more pepper if you want.
10
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