Spaghetti cacio e pepe, a culinary classic from Rome

15 min


15 persons




0 / 5 (0 votes)


Borges - Spaguetti cacio e pepe


  • 400 g spaghetti
  • 200 g cured Pecorino cheese
  • Black pepper
  • Salt

Step by step

  1. Step 1

    While you’re boiling the pasta in plenty of salted water, grate the Pecorino cheese into a large bowl. Add the pepper (freshly ground is best) and stir well.

    Once the pasta is cooked, pour it into a colander but don’t strain it completely. Keep the water used to boil the pasta. Add the pasta to the cheese and pepper. Stir well to bind all the ingredients together; the cheese should melt with the heat from the pasta.

    Finally, add a large spoonful of the water used to boil the pasta and stir again.

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