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Cacio e Pepe

Bring something special to the table with this well-loved recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 300 grams Fresh Tagliolini or spaghetti chitarra
  • 300 grams pecorino romano grated
  • pepper
  • extra virgin olive oil EVOO
  • salt
  • 5 L water

Instructions

    Cup of Yum
  1. Boil the water on the stove in a large pot.
  2. Add 200g Pecorino Romano to a bowl, along with 2 tablespoons of hot water and a drizzle of EVOO.
  3. Stir well using a whisk and once it has thickened, add another 2 tablespoons of hot water. Mix it again and sprinkle some freshly ground pepper over the top.
  4. Once this has been mixed through, wait for the water to come to a boil and cook the pasta until it is al dente.
  5. While the pasta is cooking, add one more tablespoon of hot water from the pot to the creamy mixture and whisk it through so it becomes smooth and creamy.
  6. When the pasta is ready, strain it well and add it to the bowl. Add 100g of Pecorino, a sprinkle of pepper, a small drizzle of EVOO and finally, just a touch of water.
  7. Mix it really well so the cream covers each strand of pasta.
  8. E ora si mangia, Vincenzo’s Plate….Enjoy!