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Cacio e Pepe
In Italian Recipes

Cacio e Pepe

I hope this doesn’t offend any Italians, but we’re making kacho e pepe. So, let’s see if the pasta police turn up. Boil the spaghetti in salted water for about 8 minutes. So, just before al dente. Then, show some pecarino a great time. We need quite a lot of this. About this much should do. Then, we’re going to whack it into a bowl like this. Add a splash of pasta water. Mixy mixy. You want a thick cream like this. Next, we want some black pepperc corns. Then, we’re going to grind them up. probably put too much in there without spilling it ideally. There we go. You don’t want to grind them too much. They should still be coarse. And get the pepper into your pan. Then toast this over a low heat for about 30 seconds. Then add a ladle of pasta water. Thought that was going to go everywhere. Then let this simmer for a couple of minutes. Then go in with the pasta. Continue to cook the pasta for a couple of minutes and keep it continuously moving. It should end up starchy and glossy. Now take this off the heat. Then add the pecarino cream we made. Mixy mixy. It should be creamy, cheesy, and peppery. Now it’s time to plate up. Finish it off with some more sauce, pecarino, and some pepper. Look at that. That is absolutely banging. Lovely.

48 Comments

  1. @MealswithMax

    Ingredients:
    100g spaghetti
    60g pecorino Romano
    2 tsp black peppercorns
    Salt

    ———

    Method:

    1. Bring a large pan of water to a boil, add salt, and then the spaghetti. Boil for 8 minutes, until just under al dente.
    2. Whilst the pasta cooks, finely grate the pecorino into a bowl, add a splash of pasta water, and whisk to make a thick creamy sauce.
    3. Grind your black pepper, then toast in a dry frying pan over low heat for 30-60 seconds until fragrant.
    4. Add 1 ladle of pasta water into the pan with the black pepper. Simmer for 1-2 minutes.
    5. When the pasta is ready, transfer it to the pan with the black pepper. Simmer and stir continuously until it turns glossy, starchy and the pasta is cooked.
    6. Turn the heat off, add the pecorino cream mixture, and stir until you have creamy, cheesy, peppery pasta.
    7. Serve topped with a little more cracked black pepper and grated pecorino, then enjoy. Lovely!

  11. @AG-du6zd

    that looks like my alfredo pasta++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ looks so goood! you the most banger catchphrase in the world!

  18. @RLocksley

    That's classic cacio e pepe. They use the same recipe in any Italian trattoria. The best cacio e pepe is found in Roma, but it's simple and easy enough to make at home in about 15 minutes.

  19. @beab2804

    I’d love to see more foreigners treating our dishes with the same love. Great great job 👏

  20. @Arianna-vz5rn

    As an italian I would Say this Is a perfect executed cacio e pepe but I think that you tossed a bit too much pepper in there

  22. @akhiluuuuuuuuuuu

    You said Pecarino, I knew it’s going to be another version of Carbonara, man I’m not Italian but goddamn when it comes to Italian food it makes me so passionate

  25. @rkops4088

    Next time break the pasta to fit in the pot and eat it with knife & Fork to irritate the Italian family in law …..:-)

  28. @marcobacchelli

    Great Job … reduce the quantity of water to cook the pasta so you will get more starch when do you do the pepper broth … in case good job …

  32. @Rijnswaand

    The only detail I would change is how you communicate the boiling time. I would say 3 minutes less than package instructions. Or one minute less than the Al dente time on the package.

    Some people get spaghetti with 11 minutes boiling time and some with 8. So I feel like you should account for that.

  33. @kickthespike

    That looks stunning. And not too much fat apart from the cheese! I hate it when people add butter to the sauce.