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How to make Spaghetti Cacio e Pepe like a Roman Recipe

How to make Spaghetti Cacio e Pepe like a Roman Recipe
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Learn how to make the authentic Roman dish, Spaghetti Cacio e Pepe, with simple ingredients and classic techniques. This recipe guarantees a creamy and flavorful pasta dish that will transport you to Italy with every bite.

Ingredients

Scale

400 grams of Spaghetti (Tonnarelli if available)

  • About 200–250 grams of high-quality Pecorino Romano cheese
  • Black pepper to taste (freshly ground)
  • Coarse salt

Instructions

  1. Grate Pecorino Romano cheese. In a tall pot, bring water to a boil.
  2. Add salt to boiling water. Use half the usual amount due to the cheese’s saltiness.
  3. Cook pasta al dente.
  4. Heat a serving bowl on top of the pot.
  5. Reserve pasta water using a ladle.
  6. Drain pasta and transfer to the heated bowl.
  7. Add Pecorino Romano cheese and water gradually.
  8. Toss until creamy consistency.
  9. Adjust with more cheese or water as needed.
  10. Season with black pepper and toss.

Notes

  • Use high-quality ingredients for the best flavor.
  • Adjust salt carefully due to the cheese’s saltiness.
  • Ensure the serving bowl is heated for a creamy sauce.

Nutrition

Keywords: Spaghetti Cacio e Pepe, Roman pasta recipe, creamy pasta, Pecorino Romano cheese, Italian cuisine

Find it online: https://frommamamaya.com/how-to-make-spaghetti-cacio-e-pepe-like-a-roman-recipe/