The cheese and black pepper it’s a first course typical of Lazio cuisine. To prepare it you need only three ingredients: pasta, usually tonnarelli or spaghetti, pecorino romano And pepper. A triad of simple but characterful flavors that come together in this one sprint recipe to be unlined on any convivial occasion.
Ingrediants
- 320 g of tonnarelli or spaghetti
- 200 g pecorino romano
- 2 tablespoons of black peppercorns
- salt
Sudden guests for dinner and running out of ideas on what to prepare? There cheese and black pepper is the solution to your problem. It is prepared in 15 minutes with just three simple ingredients, which you can easily obtain.
It’s a first course extraordinary in its simplicity, which will be appreciated by all diners. Whether you prepare it in this version more classical whether you try one of its many reinterpretations, the cacio e pepe will never disappoint you!
Inspire yourself with cacio, pepe and broad beans, three caci and three pepi pasta, cacio, pepe and fennel, which with the addition of other ingredients make this traditional dish even more delicious, to create your own personal interpretation.
We have classified the recipe as medium, because there are some tricks not to forget: pepper, which must be abundant, prefer it to be ground at the moment, it will be more aromatic; and the cacio must be a pecorino romano, preferably DOP, because only this cheese has the particularity of dissolving in hot water and binding to the starch released by the pasta, forming the creamy dressing which is the hallmark of this dish.
OTHER TASTY RECIPES: Spaghetti alla gricia, Spaghetti alla carbonara, Bucatini alamatriciana
How to prepare: Cacio e pepe
- Execution
- average
- Preparation time
- 5 min
- Cooking time
-
8 min – 10 min
- Portions
-
4
- Total time
-
20 min
How to prepare: Cacio e pepe
Start preparing the cheese and pepper by pounding the peppercorns in a mortar until they are reduced to a fine powder. Grate the cheese in a large bowl, then add the pepper.
Heat the water for the pasta, when it comes to a boil, add a pinch of coarse salt and dip the tonnarelli. Gradually add a little of the pasta cooking water to the bowl with the pecorino and mix vigorously with a whisk until you get a creamy sauce. Drain the tonnarelli, transfer them to the bowl with the cheese and whisk.
Spread the cheese and pepper on serving plates, add a sprinkling of pepper to taste and serve.
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