Spaghetti with Pecorino and Black Pepper

Name: Spaghetti with Pecorino and Black Pepper
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16 Portionen
Ingredients: 2 pack dried spaghetti (16 ounce); 3.5 cup finely grated Pecorino Romano cheese; 6 tbsp unsalted butter, cut into 6 pieces; 2 tsp coarsely ground black pepper; salt

Rice or Pasta Salad

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Cook Time

25 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Spaghetti with Pecorino and Black Pepper is ready in 25 min and yields 16 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Spaghetti with Pecorino and Black Pepper, or Cacio e Pepe, is a simple yet incredibly flavorful dish that I've been making for years. The key is to use high-quality Pecorino Romano cheese and freshly ground black pepper. The combination of the salty cheese, the spicy pepper, and the starchy pasta water creates a creamy and delicious sauce that coats the spaghetti perfectly. It's a quick and easy meal that's perfect for a weeknight dinner. This recipe is a great way to enjoy a classic Italian dish with minimal effort. It's also vegetarian-friendly!

Ingredients (5 ingredients)

2 pack dried spaghetti (16 ounce)
3.5 cup finely grated Pecorino Romano cheese
6 tbsp unsalted butter, cut into 6 pieces
2 tsp coarsely ground black pepper
salt

Preparation (3 steps)

Cook the Spaghetti

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 4 liters of water and salt to the mixing bowl. Bring to a boil for 10 Min./100°C/Stufe 1. Add 2 (16 ounce) packages of dried spaghetti and cook for 12 Min./100°C/Stufe 1, or according to package directions, stirring occasionally with the spatula. Reserve 480 ml of the cooking water before draining the pasta using the simmering basket.

600

Combine and Create the Sauce

Thermomix® Setting

3 min/140°F/Speed 3 60

Return the drained spaghetti to the mixing bowl. Add 3 1/2 cups of finely grated Pecorino Romano cheese, 6 tablespoons of unsalted butter (cut into 6 pieces), and 2 teaspoons of coarsely ground black pepper. Add 240 ml of the reserved pasta water. Mix for 3 Min./60°C/Stufe 3 until the cheese has melted and formed a creamy sauce. Add more pasta water if needed to adjust the consistency.

180