Recetas
Recetas vegetarianas
Spaghetti with Pecorino Romano and Black Pepper

Spaghetti with Pecorino Romano and Black Pepper

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This classic Italian-style spaghetti with pecorino romano and black pepper is a masterpiece of minimalist cooking. Known traditionally as cacio e pepe, this vegetarian dish relies on the heat of the freshly toasted peppercorns to provide a deep, aromatic warmth that cuts through the salty richness of the sheep's milk cheese. The secret lies in the emulsion of cheese and starchy pasta water, which creates a silky, luxurious sauce without the need for cream.

Perfect for a quick midweek supper or an elegant weekend lunch, this comforting pasta dish is best served in warmed bowls to keep the delicate sauce fluid. Using high-quality aged cheese and freshly cracked pepper ensures a sophisticated flavour that punches well above its weight. Serve it simply with a crisp green salad for a balanced, homemade meal that celebrates authentic Mediterranean flavours.

Ingredients for Spaghetti with Pecorino Romano and Black Pepper

2 cucharaditas de granos de pimienta negra
230g de espaguetis
70g very finely grated Pecorino Romano (180ml plus 2 tablespoons ) or Parmigiano-Reggiano plus additional for serving

How to make Spaghetti with Pecorino Romano and Black Pepper

Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.

Reserve 120ml pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 180ml cheese and 45ml cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.

Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.