Spaghetti Cacio e pepe – cheese and pepper
![](https://i0.wp.com/thebigdreamfactoryrecipes.com/wp-content/uploads/2015/07/cacio-e-pepe.jpg?fit=588%2C431&ssl=1)
Spaghetti cacio e pepe: This is a traditional dish from the region of Lazio. The photograph is Spaghetti Cacio e pepe being served in a Parmesan basket, which is how it is served in many of the best restaurants. However, spaghetti cacio e pepe it’s just a good served directly onto a plate!
NOTE: As with Carbonara, it is better made with freshly ground black pepper.
![Spaghetti alla Gricia](https://i0.wp.com/thebigdreamfactoryrecipes.com/wp-content/uploads/2019/02/spaghetti-alla-gricia.jpg?resize=640%2C505&ssl=1)
Related recipes
Ingredients For spaghetti cacio e pepe – serves 2 – 4
- ¾ lb spaghetti
- 2 ½ tablespoons extra virgin olive oil
- 3 ½ oz grated Pecorino cheese
- 1 tablespoon fresh ground black pepper
![cacio-e-pepe](https://i0.wp.com/thebigdreamfactoryrecipes.com/wp-content/uploads/2015/07/cacio-e-pepe.jpg?resize=518%2C380&ssl=1)
- Cook the spaghetti to al dente in lightly salted, boiling water.
- In a serving dish, add the cheese and pepper.
- When the pasta is “al dente”, drain and reserve 2 – 3 tablespoons of the pasta water.
- Pour the spaghetti into the serving dish with the cheese, adding 2 – 3 tablespoons of the pasta water.
- Toss all of the ingredients together.
- Drizzle with the olive oil and serve.
(Visited 5 times, 1 visits today)