Pecorino & black pepper pasta

Name: Pecorino & black pepper pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g Dry wheat spaghetti; 80 g Pecorino Romano; 2 g Black pepper; 1 g Salt; 180 g Water

Roman-style spaghetti with a peppery Pecorino sauce.

Estimated total time: 20 minutes2 portionsAbout 510 kcal per portion

Pecorino & black pepper pasta — representative dish photograph — Photo: Popo le Chien · CC BY-SA 3.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

200 g Dry wheat spaghetti
80 g Pecorino Romano
2 g Black pepper
1 g Salt
180 g Water

Method

Put pasta water on to boil and finely grate the Pecorino. Crush the black pepper.
Cook spaghetti according to its packet. Reserve some starchy water, then let that water cool for a minute so it is no longer fiercely boiling.
Warm the pepper briefly in a dry wide pan. In a bowl, mix the cheese with a little warm pasta water to make a smooth paste.
Take the pan off the heat. Toss drained spaghetti with the cheese paste and pepper, adding more warm pasta water gradually until creamy. Serve immediately.

Traditional Pecorino Romano uses animal rennet, so this version is not marked vegetarian. Boiling-hot water or direct heat can make the sauce clump. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Cacio e pepe

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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