Nonna's Cacio e Pepe
📖 Why This Recipe Matters
"Three ingredients. One iconic Roman pasta. The technique is everything — learn it and you'll never order it in a restaurant again."
🛒 Ingredients
Serves:2
- 200gspaghetti or tonnarelli⭕
- 100gPecorino Romano(very finely grated, room temperature)⭕
- 2 tspblack pepper(coarsely ground)⭕
🍳 Method
- 1Bring a large pot of salted water to the boil. Cook pasta 2 minutes less than packet says.⭕
- 2Meanwhile, toast the black pepper in a large, dry frying pan over medium heat for 1 minute until fragrant.⭕
- 3Add a ladleful of pasta water to the pepper pan and reduce by half.⭕
- 4Drain pasta, reserving a large cup of cooking water.⭕
- 5Add pasta to the pepper pan over low heat. Toss vigorously, adding pasta water a little at a time to build a sauce.⭕
- 6Remove from heat. Add cheese in three stages, tossing constantly and adding pasta water as needed.⭕
- 7Serve immediately with a final crack of black pepper.⭕
💡 Chef's Tips
The cheese must be room temperature and finely grated — not from a tub. Add it off the heat in small amounts while tossing constantly. Starchy pasta water is the secret binding agent.
✅ Made By (43)
✅ Josh✅ colin from finance✅ John from sales✅ colin from development✅ alex from marketing✅ john✅ John Doe✅ Priya Sharma
That guajillo chili broth is magical. We make this almost every Tuesday now!