Pasta cacio & pepe


Ingredients (2 people)

  • 160 g of pasta
  • 80 g of grated aged Pecorino Toscano PDO
  • Black pepper and salt to taste


Cook the pasta in plenty of salted boiling water.

Put the cooked pasta apart, then drain the cooking water taking care to leave a residue into the saucepan: this is the secret way to obtain a creamy cacio & pepe sauce.

Add the Pecorino Toscano PDO to the left hot cooking water a little at a time, then mix until the water is completely absorbed: the cacio & pepe cream is ready!

Put pasta in the saucepan again and mix it vigorously with the cacio & pepe cream.

Serve hot with plenty of freshly ground pepper on top.

Read the recipe on the blog “Buone ricette per cattivi cuochi

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