Spaghettoni Cacio e Pepe

Spaghettoni Cacio e Pepe

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  • Preparation 20 min
  • Cooking 5 min
  • Servings 4

The homemade spaghettoni used in this classic Italian recipe is slightly thicker than spaghetti and is best served al dente. It pairs well with sauces made from fresh, simple ingredients, as in this recipe. Although the sauce is simple, it requires precision: the goal is to achieve the perfect blend of cooking water, cheese and freshly ground black pepper to create a smooth, creamy emulsion. The result is deliciously elegant.

  • Nut-free
  • Gluten-free

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Ingredients

Preparation

Note from Ricardo

Pecorino cheese can be an acquired taste. It is saltier and sharper than Parmesan or Grana Padano cheese. Traditionally, Pecorino is the only cheese used in cacio e pepe but it can be replaced with Parmesan and Grana Padano, or you can simply change the ratios of cheeses to suit your tastes.

We recommend grating your cheese with a very fine grater for best results.

If using dried pasta, wait until 1 minute before the end of cooking time to remove the cooking liquid. This will allow the pasta to release the most starch possible and allow the cheese mixture to stay warm.

The pasta cooking water is full of starch and will result in an even creamier sauce. It is essential to the success of this recipe.

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