There are many pasta dishes that have already made their way from Italy over the Alps to Germany and have enjoyed great popularity here for years: Bolognese, Carbonara, Arrabiata or Pesto are the most popular pasta dishes in Germany.
But one recipe is still on its way to local kitchens, but at the same time it is being cooked more and more: Spaghetti Cacio e Pepe – in English: spaghetti with cheese and pepper. When done right, it’s incredibly creamy and super easy to make.
Ingredients for Spaghetti Cacio e Pepe
For 2 people you need 200 grams of spaghetti, 100 grams of Pecorino Romano (parmesan works, but pecorino is better), lots of fresh pepper and some salt.
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Spaghetti Italian cacio e pepe: recipe
It’s that simple: you don’t need to mince anything for this dish, just finely chop the pecorino and grind the fresh pepper either in a mortar or in a microwave.
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Then cook your spaghetti in salted water until al dente, then drain. While the pasta is cooking, drain a few drops of the pasta water.
Now roast the freshly ground pepper in a pan and rinse everything with a ladle or two of pasta water. Now, over there, grate the pecorino until you have a creamy cheese sauce.
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Then add the spaghetti to the cheese sauce and toss everything together over a low heat until the cheese gently wraps around the spaghetti. To make it even creamier, you can also add a little pasta water to the bowls.
Spaghetti cacio e pepe served with a pinch of freshly grated pecorino and ground pepper.
Enjoy your meal!