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Spaghetti Cacio e Pepe

This is a classic Roman dish using only 3 Ingredients: spaghett, cheese and black pepper. Simple as it is if you don’t get the ratio right it won’t come out good. There is no butter or oil added the sauce is made by using the pasta water and melting the cheese in it. The trick is to use a lot less water while cooking the pasta so it has a lot of starch in it, use at least half the amount of water. Traditionally it’s only pecorino Romano cheese but I’m trying the 70/30 ratio, the 30% being Parmesan as explained on the Stanley Tucci show, “Searching for Italy”. Here’s how I do i:


Put only half a pot of water to boil. Add your spaghetti I did half a box will serve 2-3. Halfway through cooking heat a skillet and add a few large ladles, about 1/2-3/4 cup of the pasta water then add half a cup of grated Romano and 1/3 cup Parmesan cheese, fresh grated not from a jar or tub is best. Add it to the water and stir it till it forms a creamy sauce, add more water of it’s too thick or more cheese if it’s too thin. Drain the spaghetti and add to the skillet and stir till the sauce is incorporated. Serve hot in bowls topped with fresh grated black pepper.




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