Eataly's Cacio e Pepe | TasteToronto
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Eataly's Cacio e Pepe

10 mins Prep Time

10 mins Cook Time

Ingredients

  • 1 pound spaghetti di Gragnano

  • 2 tbsp salt

  • 2 tbsp whole black peppercorns (or more), to taste

  • 1½ cups Pecorino Romano DOP, freshly grated, to taste

Directions

Cacio e Pepe

6 Steps

  • Step 1

    Bring a large pot with 6 quarts of water and 2 tablespoons of salt to a boil.

  • Step 2

    Grind the peppercorns very coarsely, preferable crushing them in a mortar with a pestle or in a spice grinder.

  • Step 3

    Warm up a big bowl for serving the pasta. Use some of the pasta water to heat the bowl, if you like.

  • Step 4

    Cook the spaghetti until al dente. Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.

  • Step 5

    Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly. As you mix, sprinkle over a spoonful of hot water from the cooking pot to moisten and amalgamate the pasta and condiments -- add more pepper or cheese to taste.

  • Step 6

    Serve right away, while the spaghetti is very hot.

Ingredients

  • 1 pound spaghetti di Gragnano

  • 2 tbsp salt

  • 2 tbsp whole black peppercorns (or more), to taste

  • 1½ cups Pecorino Romano DOP, freshly grated, to taste

Tags:

Toronto Italian Food

Toronto Recipes

Cacio e Pepe

Eataly