Italy

Cacio e Pepe, made with supermarket ingredients

Name: Cacio e Pepe
Total time: 15 min
Yield: 2
Cuisine: Italy
Ingredients: 250 g spaghetti; 350 ml Pecorino Romano cheese, finely grated; 1 tbsp freshly cracked black pepper; 1 tbsp salt

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

15 min2 to wash

3 lazy steps

1
Boil 250 g spaghetti in salted water until 2 minutes shy of al dente, reserving 250 ml of pasta water.
2
Toast 1 tbsp freshly cracked black pepper in a skillet over medium heat for 1 minute, then splash in 120 ml pasta water.
3
Add the spaghetti, remove from heat, and toss vigorously with 350 ml Pecorino Romano cheese and pasta water until creamy.

How it's eaten in Italy

In Italy, it is served immediately in warm bowls topped with extra grated Pecorino Romano and coarse pepper.

Ingredients (serves 2)

spaghetti250 g
Pecorino Romano cheese, finely grated350 ml
Swap: 350 ml Parmesan cheese（cheaper・milder flavor）
freshly cracked black pepper1 tbsp
Swap: 1 tbsp ground black pepper（no grinder needed）
salt1 tbsp

Authentic ingredients in Italy

spaghetti250 g
Pecorino Romano cheese, finely grated350 ml
freshly cracked black pepper1 tbsp
salt1 tbsp

Optional authentic touch
Mixing cheese with a little cold water into a paste before tossing prevents it from clumping.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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