Pasta Cacio e Pepe is a recipe from the Lazio cuisine, and the original recipe calls for spaghetti, but I used linguine in mine because I’m not a big fan of spaghetti, but tradition is tradition!
It may seem like a simple pasta with cheese, but you need to be careful to create a nice cream with the cooking water, cheese, and pepper, otherwise when the cheese comes into contact with the water, we’ll end up with a cheese glue.
So what are you waiting for? Follow my recipe and make this first course that many love, and I hope to read in the comments that you enjoyed it as much as my family did!
For the recipe, I used Pecorino Romano from the company Pinna Formaggi, a company rich in history and their products are a guarantee.
Try making my recipe and if you like, send me the photos and I will put them on my Facebook page with your name.
Approximately 245 kcal per person
- Difficulty: Medium
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Pasta Cacio e Pepe
- 14 oz Spaghetti or Linguine
- 3.5 oz Pecorino Romano
- to taste Black Pepper
- to taste Salt
Preparation of Pasta Cacio e Pepe
Bring salted water to a boil for the pasta, and in the meantime, place the Pecorino, black pepper in a bowl, and mix well.
Meanwhile, add the pasta to the boiling salted water and before it finishes cooking, ladle some of the cooking water aside in a glass.
While the pasta is cooking, take some of the cooking water and gradually add it to the Pecorino and pepper, creating a cream.
When the pasta is cooked but still al dente, drain it and transfer it to a large pan, add the cheese cream created earlier, and gradually add the reserved cooking water until it becomes very creamy, as you mix it in the pan which should be kept on a very low heat during this process.
Serve the pasta hot and enjoy your meal.
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