Name: Authentic Cacio e Pepe Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 2
Cuisine: Italy
Ingredients: 12 ounces (340g) Spaghetti or Tonnarelli; 2 cups (475ml) Water (for pasta, plus more for the slurry); 6 ounces (170g) Pecorino Romano cheese, finely grated; 2 teaspoons Whole Black Peppercorns; 1 teaspoon Kosher Salt (for pasta water)

Cacio e Pepe 🇮🇹 Italy

Pasta with Pecorino Romano and black pepper

Pasta Cheese

Made with

Spaghetti Pecorino Romano black pepper

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