Before Launching our website we asked you on Facebook to send us your favourite 4 ingredients recipe. We have received a lot of ideas, but Ian sent us the best (for us). A delicious Pasta Cacio e Pepe! His special surprise? He’s the first guest that can publish his recipe on MaltaChef.

But now you can send us your favourite dishes, we’ll publish them!

Summary
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Recipe Name
Spaghetti Cacio e Pepe
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Author: Ian P
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Votes: 3
Rating: 4.67
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Course Main Dish
Cuisine Italian
Special Diets Egg Free
Dish Type Pasta & Bread
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Special Diets Egg Free
Dish Type Pasta & Bread
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Rate this recipe
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Add to favorite
Instructions
  1. To prepare “Spaghetti cacio e pepe” start taking a pot with high sides. Pour water, add salt (not too much because the pecorino romano cheese is already very tasty) and bring to a boil. Then put spaghetti into the pot and cook them.
  2. While baking proceed with the preparation of the sauce. Grated pecorino romano and pick it up in a bowl with high sides. Now take a ladle of the cooking water and pour it in the bowl with the cheese; mix well to create a creamy and smooth sauce helping with a wooden spoon to dissolve well the cheese. Add abundant grated black pepper.
  3. When pasta is ready drain it (retaining the cooking water) and pour it into the bowl with the cheese and pepper sauce. Whisk carefully until the starch will tie it all making the sauce creamy and well blended to spaghetti.
  4. If mixing the ingredients you still notice some cooking water, add a little of pecorino. If spaghetti are too dry, pour a little cooking water, proceeding a little at a time until you get the right consistency. Once all will be amalgamated, you can grind some more pepper and pecorino and quickly Serve.