COPPER🇮🇹 Italy
Cacio e pepe recipe
Three ingredients and nowhere to hide.
Ingredients
- 200 g tonnarelli or spaghetti
- 120 g pecorino romano
- 2 tsp black peppercorns
How to make Cacio e pepe
- Crack the pepper coarsely and toast it in a dry pan until the kitchen smells of it.
- Cook the pasta in far less water than usual, you want it starchy.
- Grate the pecorino finely and mix with a little cool pasta water into a paste. Cool, not hot: heat splits it.
- Off the heat, toss the drained pasta with the pepper, then the cheese paste, adding water until it turns glossy.
What is Cacio e pepe?
Cacio e pepe is a traditional dish from Italy, and takes about 20 minutes from start to finish. It is built around tonnarelli or spaghetti and pecorino romano. The recipe below uses 3 ingredients and is written out step by step.
How long does Cacio e pepe take?
At 20 minutes it is quicker than 99% of the 588 dishes in Copper's atlas. The method runs to 4 steps.
Copper documents Italy alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.