This cacio e pepe recipe appeared in last month's UK Delicious magazine in a 'not for sharing' article. The recipe isn't currently on the UK website, however, I did find a version on the Delicious Australia website.
I decided to give it a try, doubling it up to serve the 2 of us, having never made it or ordered it from a restaurant before.
Well, it didn't disappoint! It's a very simple dish that is quick to cook, and with the right ingredients, it's absolutely delicious. Spaghetti coated in a peppery creamy super cheesy sauce - yum yum yum!!
Tip
- This cacio e pepe recipe is easily adapted if you’re cooking for less or more people.
Recent New Recipes
Category Spotlight...
BREAD
Bread...I don't think I could live without it!! Explore a yummy selection of fresh, homemade bread here. Find easy recipes and baking tips for everything from crusty loaves to soft rolls that you'll enjoy making and eating again and again.
How to make this Cacio e Pepe
Ingredients
- 200g dried spaghetti
- 30ml extra virgin olive oil
- 1 tsp freshly ground black pepper, plus extra to serve
- 170g pecorino romano (or regular pecorino), finely grated
- 50g parmesan, finely grated
Instructions
- Cook the pasta in a large saucepan of boiling salted water for 1 minute less than pack instructions. Drain, reserving 125ml of the cooking water.
- Heat the oil in the saucepan used to cook the pasta, for 1 minute over a medium heat, then stir in the pepper and cook for 15 seconds or until fragrant. Add half the reserved cooking water and bring to the boil, then turn the heat down to low, add the pasta into the pan and cook, stirring, for 1 to 2 minutes, until the pasta is coated.
- Sprinkle three quarters of the cheeses over the pasta, then stir for 2 to 3 minutes until the cheeses have melted and coated the pasta. Stir in the remaining cooking water, a spoonful at a time, to create a creamy sauce. Serve the pasta sprinkled with the remaining cheese and an extra grinding of black pepper.
Recipe Collection Spotlight...
13 INDIAN DISHES FOR YOUR NEXT FEAST...
Indian food is one of our favourites to order from a takeaway and to cook. There's quite a collection of recipes on here and I've pulled out 13 delicious ones for you to choose from for your next feast.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Cacio e Pepe
Equipment
Ingredients
- 200 g (7.1 oz) dried spaghetti
- 30 ml (2 tbsp) extra virgin olive oil
- 1 tsp freshly ground black pepper plus extra to serve
- 170 g (6 oz) pecorino romano or regular pecorino, finely grated
- 50 g (1.8 oz) parmesan finely grated
Instructions
- Cook the pasta in a large saucepan of boiling salted water for 1 minute less than pack instructions. Drain, reserving 125ml of the cooking water.
- Heat the oil in the saucepan used to cook the pasta, for 1 minute over a medium heat, then stir in the pepper and cook for 15 seconds or until fragrant. Add half the reserved cooking water and bring to the boil, then turn the heat down to low, add the pasta into the pan and cook, stirring, for 1 to 2 minutes, until the pasta is coated.
- Sprinkle three quarters of the cheeses over the pasta, then stir for 2 to 3 minutes until the cheeses have melted and coated the pasta. Stir in the remaining cooking water, a spoonful at a time, to create a creamy sauce. Serve the pasta sprinkled with the remaining cheese and an extra grinding of black pepper.
Notes
- This cacio e pepe recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE