There are many pasta dishes that have already crossed the Alps from Italy to Germany and enjoyed great popularity here for years: Bolognese, Carbonara, Arrabiata or Pesto are the most popular pasta dishes in Germany.
However, one recipe is still on its way to local kitchens, but is also being prepared more and more often: Spaghetti Cacio e Pepe – in English: spaghetti with cheese and pepper. When done right, it’s incredibly creamy and incredibly easy to make.
Ingredients for Spaghetti Cacio e Pepe
2 people need 200 grams of spaghetti, 100 grams of Pecorino Romano (parmesan is also suitable, but pecorino is better), lots of fresh pepper and a little salt.
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Italian spaghetti cacio e pepe: recipe
It’s that simple: you don’t need to chop anything for this dish, just grate pecorino finely and grind fresh pepper either in a mortar or in a grinder.
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Then cook the spaghetti in well-salted water until al dente, then drain. While cooking, pour out a few ladlefuls of the pasta water.
Now roast chopped fresh pepper in a pan and glaze everything with one or two ladlefuls of pasta water. Now melt the pecorino in there until you have a creamy cheese sauce.
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Then add the spaghetti to the cheese sauce and mix everything together on the stove off until the cheese gently nestles around the spaghetti. To make it even creamier, you can also add a little pasta water, sip by sip.
Spaghetti cacio e pepe is served with a little freshly grated pecorino and ground pepper.
Enjoy your meal!