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A blue dish with cacio e pepe on a plate

Cacio e Pepe

A traditional recipe for cacio e pepe – a simple pasta dish whose name translates to "cheese and pepper."
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Ingredients

  • 12½ oz (360 g) tonnarelli, spaghetti or spaghettoni
  • 11½ oz (320 g) Pecorino Romano grated, plus extra to serve
  • 4½ oz (120 g) Parmigiano Reggiano grated
  • 2 tsp freshly ground black pepper

Instructions
 

  • Bring a large saucepan of salted water to the boil. Add the pasta and cook for the time indicated on the packet.
  • Meanwhile, in a large bowl, mix together the pecorino, Parmigiano and black pepper.
  • Once the pasta is al dente, drain and add to the cheese mixture, reserving the cooking water.
  • Mix well, then gradually stir through 4 to 5 tbsp of the reserved cooking water, a spoonful at a time, until the cheese melts and the sauce coats the pasta.
  • If the sauce is too dry, add a little more water and continue to stir until smooth.`
  • Serve with an extra grind of black pepper and an extra sprinkling of pecorino.