Monday, April 22 2024

Cacio e pepe is one of the signature dishes of a unique city like Rome.

Unique is also the taste of this first course: just a few well-dosed and used ingredients are enough to have a real explosion of flavor! 






  • 400 grams (14 oz) of spaghetti
  • 200 grams (1 cup) of grated Pecorino romano cheese
  • 10 grams (2.25 tsp) of ground black pepper
  • salt to taste




Cook the spaghetti in salted water and in the meantime pour the pecorino romano cheese and black pepper into a small glass or aluminum bowl.

Raise the pasta al dente (do not drain it otherwise it will lose all its cooking water!) at least 2 minutes before the end of cooking, pour it into the bowl with the pecorino mixture and season it well adding two ladles of cooking water to make sure everything is well mixed.

It is also possible to mix pecorino and black pepper in a large pan where the spaghetti will be drained, remembering however that they should NOT be cooked or put on the stove to mix but should be mixed “cold”.

Stir and serve immediately to prevent the pasta from cooling.

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