Diary of a Chef · Just Chefn Around
Pasta Cacio e Pepe
Ingredients
- 200 g tonnarelli or spaghetti
- 80 g Pecorino Romano, finely grated
- 40 g Parmigiano Reggiano, finely grated
- 2 tsp black pepper, coarsely cracked
- for pasta water kosher salt
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Download on the App StoreInstructions
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1Bloom the Pepper
Toast cracked pepper in a large dry pan over medium heat until fragrant — about 60 seconds — then add a ladle of starchy pasta water.
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2Cook Pasta to Al Dente
Cook pasta until just under al dente. Reserve a full cup of pasta water before draining.
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3Build the Sauce
Transfer pasta to the pepper pan. Toss vigorously over medium heat, adding pasta water gradually. Kill the heat. Add cheese mixture and toss immediately.
Get it in your kitchen
Drop your email — recipes like this, plus the app that cooks them with you, timers and all.
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Check your email to confirm ✓
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Download on the App StoreShared from Just Chefn Around