Saving at home – Pasta Cacio e Pepe

Are you in a hurry? But, nonetheless, you want to cook something special? Then, you must try this Italian traditional recipe (more precisely, from the area of Rome).

This recipe has as main ingredients pecorino cheese and black pepper.

Although the recipe is rather simple, it is necessary to follow some small indications for its success.

Lets see them!


Cacio e pepe: sembra facile, ma non lo è - La Cucina Italiana

Ingredients four people: 400 g pasta – 200 g pecorino cheese – black pepper – basil – salt

Lets start buy boiling a big pot of water for the pasta. Add salt (not to much because the pecorino cheese wil give taste).

For the sauce, grate 200 g of pecorino cheese and leave it aside.

When the water starts boiling, put the pasta (for the cooking time, calculate about 10 minutes).

A few minutes before draining the pasta, put aside about two cups of the cooking water.

Mix the pecorino cheese and the cooking water. Using a blender will be for sure helpful.

To make the cheese cream it is fundamental to use the cooking water because the starch contained in it will avoid the formation of lumps.

Add a good portion of pepper.

Drain the pasta and mix with the cheese sauce.

Add a few leaves of basil for decoration.

This dish is better if served immediately

Enjoy your meal!


Recipe from:

Un pensiero riguardo “Saving at home – Pasta Cacio e Pepe


Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:

Logo di

Stai commentando usando il tuo account Chiudi sessione /  Modifica )

Google photo

Stai commentando usando il tuo account Google. Chiudi sessione /  Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione /  Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione /  Modifica )

Connessione a %s...

Questo sito utilizza Akismet per ridurre lo spam. Scopri come vengono elaborati i dati derivati dai commenti.