Cacio e Pepe - Da Enzo
Prep time
Cook time
Total time
Serves: 4
  • 12 ounces of tonnarelli, spaghetti or linguini
  • About 2 ounces of grated pecorino
  • ½ cup cold water and a few ice cubes
  • Freshly ground black pepper
  • Additional pecorino and black pepper for finishing the pasta
  1. Bring a large pot of cool water to a rolling boil, add a handful of salt and the pasta. Give the pasta a good stir and prepare to just before the al dente stage, which is generally few minutes less than the package instructions.
  2. In the meantime, place the cold water, ice cubes, some freshly grated black pepper and the 2 ounces of grated pecorino in a bowl; stir vigorously to make a soft thick cream.
  3. Drain the pasta and immediately add it to the bowl with the creamy cheese & pepper mixture, stirring continuously to coat the pasta with the sauce. The ice will melt, but if the pasta seems a bit dry a just add bit of the pasta cooking water to loosen.
  4. Divide the pasta into individual warm serving bowl, top with additional grated pecorino and a few grindings of black pepper. Serve immediately.
Recipe by LaBellaSorella at