The Roman pasta of spaghetti tossed with toasted black pepper, pasta water and pecorino into a creamy sauce. Serves 2.
2,045ml
1tbsp
finely grated60g
200g
coarsely ground1.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,045ml | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 60g | finely grated | — | |
| 4 | | 200g | — | — | |
| 5 | | 1.5tsp | coarsely ground | — |
Pour 2 litres of water into the large saucepan.
Water · 2,000 ml
Bring to the boil over a high heat.
Add the salt.
Salt · 1 tbspMeanwhile, put the pecorino in the mixing bowl.
Pecorino Romano · 60 g
Add 3 tablespoons of cold water and mash with the fork into a thick paste.
Water · 3 tbsp
Add the spaghetti.
Spaghetti · 200 gBoil for about 9 minutes, stirring now and then with the tongs, until just tender.
Put the pepper in the large frying pan.
Ground black pepper · 1.5 tsp
Toast over a medium heat for about 1 minute, until fragrant.
Ladle in 150 ml of the pasta cooking water.
Lift the spaghetti into the frying pan with the tongs, leaving the rest of the water behind.
Toss over a medium heat for about 1 minute, until the water has reduced a little.
Take the pan off the heat, add the pecorino paste and toss quickly with the tongs until it melts into a creamy sauce.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour 2 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 3 | 1 tbsp | | Add the salt.⏱ 5sResultBoiling salted water |
| 4 | 60 g | | Meanwhile, put the pecorino in the mixing bowl.⏱ 10sResultPecorino romano |
| 5 | 3 tbsp | | Add 3 tablespoons of cold water and mash with the fork into a thick paste.⏱ 40sResultPecorino pasteused in step 13 |
| 6 | 200 g | | Add the spaghetti.⏱ 15sResultSpaghetti to boil |
| 7 | — | | Boil for about 9 minutes, stirring now and then with the tongs, until just tender.⏱ 9 minResultCooked spaghettiused in step 10 |
| 8 | 1.5 tsp | | Put the pepper in the large frying pan.⏱ 5sResultGround black pepper |
| 9 | — | | Toast over a medium heat for about 1 minute, until fragrant.⏱ 1 minResultToasted pepper |
| 10 | Cooked spaghettistep 7 | | Ladle in 150 ml of the pasta cooking water.⏱ 20sResultSpaghetti and its water |
| 11 | — | | Lift the spaghetti into the frying pan with the tongs, leaving the rest of the water behind.⏱ 30sResultSpaghetti and its water |
| 12 | — | | Toss over a medium heat for about 1 minute, until the water has reduced a little.⏱ 1 minResultGlossy peppered spaghetti |
| 13 | Pecorino pastestep 5 | | Take the pan off the heat, add the pecorino paste and toss quickly with the tongs until it melts into a creamy sauce.⏱ 1 minResultCreamy cacio e pepe |
| Total Time | 26 min | ||
| Nutrient | Per serving |
|---|---|
| 492kcal | |
| 23g | |
| 9g | |
| 5g | |
| 77g | |
| 0.5g | |
| 4g | |
| 3,962mg |
The Roman pasta of spaghetti tossed with toasted black pepper, pasta water and pecorino into a creamy sauce. Serves 2.
What you’ll doYou will boil spaghetti, toast coarse black pepper in a pan with a little of the pasta water, toss the spaghetti through it, then melt in a paste of pecorino off the heat.
