Linguine Cacio e Pepe

Cacio e pepe ("cheese and pepper") is a simple yet iconic Roman pasta dish that celebrates minimal ingredients to create bold flavours. Traditionally made with spaghetti or tonnarelli, this dish features freshly cooked pasta coated in melted Pecorino Romano cheese and freshly cracked black pepper. It is a perfect example of how simplicity and quality ingredients can deliver an unforgettable meal.

Serves

4

Preparation Time

20 minutes

Resting Time

30 minutes

Cooking Time

8 - 10 minutes

INGREDIENTS

For the dough:

300g Italian type 00 flour
150 ml water
2 tbsp olive oil
A pinch of salt

For the sauce:

200g Pecorino Romano cheese, finely grated
2 tsp freshly ground black pepper (or more to taste)
50-100 ml pasta cooking water (reserved)

METHOD

Spread the flour on a clean surface and create a well in the centre. Pour in the water, olive oil, and a pinch of salt. Using a fork or your fingers, gradually incorporate the flour into the liquids until a dough forms. Knead for about 8-10 minutes until smooth and elastic. Wrap in cling film and let it rest at room temperature for at least 30 minutes.

Divide the rested dough into portions and roll each into thin sheets using a pasta machine or rolling pin, about 1-2 mm thick. Cut into strips 1.5-2 cm wide. Lightly flour the linguine to prevent sticking.

Bring a large pan of salted water to a boil.

In a mixing bowl, combine the grated Pecorino Romano with the black pepper. Add about 50 ml of hot pasta water, stirring continuously until you get a smooth, creamy sauce.

Cook the fresh linguine in the boiling water for 1.5-2 minutes until just tender.

Drain the pasta, reserving some of the cooking water. Quickly toss the hot pasta in the cheese and pepper sauce, adding more pasta water if needed to loosen it and coat evenly.

Serve immediately while hot, garnished with extra Pecorino and black pepper if desired.