THE SPICE MAGIC KITCHEN
Cacio e pepe
Pecorino, starchy water and black pepper form a glossy pasta sauce.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 2 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Stainless-steel pot and skillet, fine grater, tongs.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Cook pasta
High
Have readySpaghetti, Water, Fine salt
- Boil water with salt; add spaghetti and cook to 1 minute shy of package time.
- Reserve 1 cup (240 ml) cooking water.
Illustrative preparation stage 2 Warm pepper
Low
Have readyGround black pepper
- Toast pepper in a dry skillet over low heat for 20 seconds; carefully add 1/3 cup (80 ml) pasta water.
SPICE MAGICGround Black PepperView this spice →Next: Finish pasta ↓Illustrative preparation stage 3 Finish pasta
Low, then off
Have readyPecorino Romano, very finely grated
- Transfer pasta to the skillet and toss for 1 minute.
- Remove from heat and wait 1 minute; mix cheese separately with 1/4 cup (60 ml) reserved water cooled until warm.
Illustrative preparation stage 4 Emulsify
Off heat
Have readyNothing new
- Toss cheese paste into pasta off heat; add more reserved water a tablespoon at a time until glossy.
- Divide between warm bowls.
AT THE TABLE
A few good things alongside.
Green salad
Grilled zucchini
Roasted carrots
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Resting and serving
Use finely grated block cheese; anti-caking agents in pre-grated cheese can hinder smoothness. Let the pan cool briefly before adding cheese.
Kitchen tip 3
Whole Tellicherry peppercorns are an alternative: grind them first, then measure the ground-pepper amount in the recipe. Do not add both varieties.
FROM YOUR SPICE SHELF
