Cacio e Pepe


2 TBSP of whole black peppercorns

1 pound spaghetti ( I used DeCecco)

Salt for pasta water

Grated Parm Reggiano or whatever cheese you prefer



Boil water and add salt after the water boils.  Cook spaghetti for 8 minutes.  Using a spice grinder, grind the peppercorns and toast for a few min on med low heat.  Reserve a cup and a half of the pasta water.  Drain pasta and add the pasta water cheese and pepper. Twirl the pasta several times until fully combined.

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