Spaghetti Cacio e Pepe

 The great Roman classic.

Sometimes the simplest dishes are the most perfect ones. Cacio e pepe is an icon of Roman cooking: just pasta, pecorino, and black pepper transformed into something creamy, peppery, and deeply satisfying. No cream, no butter – just good technique and great ingredients.

The name literally means cheese and pepper. Traditionally it is made with spaghetti or tonnarelli and aged Pecorino Romano. The magic happens when the starchy pasta water emulsifies with the cheese to create a silky coating on each strand.

Ingredients (2 people)

• 200 g spaghetti

• 100 g finely grated Pecorino Romano

• 2 teaspoons freshly cracked black pepper

• Salt for the pasta water

Method

Bring a large pot of well-salted water to the boil. Add the spaghetti and cook until just al dente. Keep at least one cup of the pasta cooking water aside before draining.

While the pasta cooks, toast the cracked pepper gently in a dry pan over low heat for about a minute. This releases its aroma without burning it.

Add a ladle of pasta water to the pan with the pepper and let it simmer for a moment. You should see the starch begin to cloud the liquid.

In a bowl, mix the grated pecorino with a few spoonfuls of warm (not boiling) pasta water to create a thick paste. This helps prevent the cheese from clumping.

Add the drained spaghetti to the pan with the pepper water and toss well so it absorbs the liquid.

Remove the pan from the heat and quickly stir in the cheese paste, loosening with more pasta water as needed until you get a glossy, creamy sauce that coats the pasta evenly.

Serve immediately with a final sprinkle of pepper.

Tips

• Use Pecorino Romano, not Parmesan – the sharp, salty tang is essential.

• Work off the heat when adding the cheese to avoid stringiness.

• Crack the pepper freshly for the best flavour.

Let's stay in Italy:

Ribollita

Orechiette cime di rapa e salcissia