Discover my easy recipe to prepare Cacio e Pepe spaghetti.
Carbonara or Cacio e Pepe? Spaghetti or Tonnarelli? The eternal dilemma! For me, Cacio e Pepe wins: simple, delicious, and creamy, it pleases both the eyes and the palate!
Do you think it’s complicated to make? Here are the few steps to make it good and creamy like in Rome!
ALSO TRY:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
Ingredients for Easy Cacio e Pepe Spaghetti
- 6.35 oz spaghetti
- 3.5 oz pecorino romano (to grate)
- 1 tsp whole peppercorns
- to taste salt
Steps for Easy Cacio e Pepe Spaghetti
Let’s start by boiling the water for the pasta. When it boils, add salt and drop in the spaghetti. We’ll do everything in this time frame.
While the spaghetti is cooking, crush the peppercorns with a meat tenderizer or the bottom of a glass. Whole peppercorns are recommended because they will release such a good aroma.
In a very hot pan, toast half of the pepper and once toasted, add a couple of ladles of cooking water.
This way the pan will take on the flavor of the pepper!
Prepare the pecorino cream separately:
In a bowl, pour a little more than half of the pecorino and a ladle of cooking water and mix quickly with a whisk until you form a cream (add water as needed).
Drain the pasta very al dente into the pan and cook it in the water and pepper. Once ready, pour the pecorino cream on top and toss everything together.
Plate and use the remaining pecorino for seasoning, as well as the other half of the pepper.
There you have it! Very fragrant and creamy!
