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

Cacio e Pepe

by Leo Hartmann

8 servings

800 gspaghetti
400 gPecorino Romano
2 tspblack peppercorns
Pecorino Romano and black pepper, to serve

Full Recipe and Method Forklet