Spaghetti cacio e pepe in a creamy pecorino sauce speckled with cracked black pepper on an oval platter

Cacio e Pepe

by Leo Hartmann

4 servings

400 gspaghetti
200 gPecorino Romano
≈ 3 gblack peppercorns
Pecorino Romano and black pepper, to serve

Full Recipe and Method Forklet