Spaghetti cacio e pepe


  • Serves 4 people

  • 400 gm dried spaghetti
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp coarsely crushed black peppercorns
  • 120 gm finely grated Pecorino Romano, plus extra to serve
01   Cook spaghetti in a large saucepan of boiling salted water until al dente (5-6 minutes), drain and reserve pasta water.
02   Meanwhile, heat oil in a large deep-sided frying pan over medium heat, add peppercorns and stir until fragrant (30 seconds-1 minute). Add 150ml pasta water and bring to the simmer. Add pasta and cheese and toss until cheese melts and forms a smooth sauce (2-3 minutes). Add enough extra pasta water (about 80ml) to reach desired consistency. Season generously with freshly ground black pepper and serve hot with extra cheese.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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