The Spaghetti “Cacio e Pepe” is a traditional dish from the city of Rome, but also well known in Sicily. They are delicious, but also very easy to prepare worldwide because there are not special ingredients required. It is just very important to have Parmigiano cheese. If you cook them correctly, this kind of spaghetti looks creamy and juicy like in the picture. Let’s learn how to cook them ! To start you need 100g of pasta and 50g of parmigiano for each person you are serving. Of course you need a box of black pepper.

Cook the pasta in the usual way. Before you drain the pasta, take out two or three spoons of the hot water where the pasta was cooking. This is needed later, it is the little secret of the pasta cacio and pepe. Do not drain the pasta too much, leave it humid and drop the all in a big serving dish where you can mix it without problems. Start to mix black pepper and parmigiano with the pasta, and during the mixing add the hot water you saved from before. You will see the cheese melting when adding the hot water and resulting in a creamy sauce like it is shown in the picture. So it is just this easy ! Enjoy your pasta cacio and pepe ! 🙂