Italian Pasta Recipes


It only takes two simple ingredients to serve this delicious dish on the table, provided, however, that the steps are executed perfectly to avoid any nasty surprises.

Pecorino Romano cheese and freshly ground pepper: and your cacio e pepe is served.

To prepare it properly, you have to pay attention to how the typical cheese cream is formed, which is then, in fact, the sauce for the pasta. The grated cheese is gently melted in a bain-marie and, very little at a time, just enough pasta cooking water is added to achieve a smooth, velvety consistency.








  • 14 oz of Spaghetti pasta
  • 2 cup of Pecorino Romano cheese
  • black pepper and salt to taste





To cook spaghetti cacio e pepe alla romana following the original recipe, start by putting the pasta to cook in plenty of salted water with the addition of a few teaspoons of pepper.

Drain the spaghetti 4 to 5 minutes before the end of the cooking time indicated on the package, taking care to conserve the pasta cooking water.

Mantecate the pasta in a separate pan, adding the grated pecorino romano cheese.

The secret to creamy cacio e pepe pasta lies in stirring it quickly so that the emulsion, given by the combination of the pasta’s release starch and the pecorino romano, forms.

The amount of pecorino is indicative: depending on the residual moisture of the pasta, but also on personal taste, you may need a little more than the amount given in the recipe.

Always keep a little more on hand to add as needed.

Add just enough cooking water to help this process and pepper in the desired amount.

Keep stirring quickly until a nice creamy pecorino cheese has formed.

Serve the spaghetti cacio e pepe strictly very hot.

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