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Name: Cacio e Pepe
Total time: 19 min
Yield: 2 servings
Ingredients: 2000 ml water; 8 g fine sea salt; 180 g spaghetti; 8 g black peppercorns, coarsely cracked in a mortar or with a heavy pan; 5 ml extra-virgin olive oil; 100 g vegetarian pecorino-style hard cheese, finely grated on a microplane; 10 g vegetarian pecorino-style hard cheese, finely grated on a microplane, to finish; 1 g black peppercorns, coarsely cracked, to finish; 250 ml reserved starchy pasta cooking water (from the 2000 ml; remainder discarded)

Cacio e Pepe

Roman spaghetti bound with a silky vegetarian pecorino-style and black-pepper pasta-water emulsion.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Cacio e Pepe

Roman spaghetti bound with a silky vegetarian pecorino-style and black-pepper pasta-water emulsion.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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