Cacio e Pepe is a classic Roman dish consisting of four simple ingredients: spaghetti, black pepper, Pecorino Romano, and pasta water—five ingredients if you include salt. It’s one of those dishes where it all comes together really quickly and can easily be ruined if the cheese clumps. This is a foolproof method for success every time.
RECIPE: https://chefjackovens.com/cacio-e-pepe/
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20 Comments
I made carbonara last night
Thank you for this great recipe
I love just simple spaghetti, with black pepper and cheese. You can't beat it. It's heavenly!! So this recipe is a must for me. Thank you for posting it. Always an admirer of your channel. X
Ive messed up my cacio e pepe 5 times in a row, with 5 different recipe. But im sure this time it will work,just like any of your other recipes that are always very simple and sufficiently detailed. Thanks for your work.
Such a simple pasta but I can’t help myself Jack I’d add dried tomatoes and some of the oil and merino tomatoes 🍅 for more flavour lol. Thanks Chef.😊😂
Yesss, this is super easy and of course delicious 😋 😋you just sorted out my lunch 😄😄😋😋😋😋
Love this dish, but have often had it go wrong, so will give this method a try.
Have never tried this, but looks delicious, so will definitely be giving it a go ❤
Thanks Jack, will be making this to have with some garlicky bread asap.😋
Why the heck does the video play on german audio transcription?! Id like to watch on original language..
I’ve been making this for years but with different pasta. Didn’t know what it was called until last year.
i use the blender to mix the grated cheese and add as much starchy water as needed to make the sauce and then add it to the spagetti and pepper[with a little butter] mix in the pan 😛 just to avoid getting cheese strings
I love this recipe Chef Jack. Since following you I’ve stopped buying any cheese pre grated. Big game changer in recipes. Looks like yours works a treat, will try it your way for sure. Thanks Chef
Damn Chef, this is a fantastic little date night recipe!
You are after all the chef jack of black pepper (homage to chef John)
It's a really nice video, but still easy to mess it up with this fairly traditional way you showed.
If someone has a thicker pan /gas stove that holds a lot of heat, or water which is still slightly to hot, then you can easily ruin 10 dollars worth of cheese. :,)
I prefer the method with the blender. Let the pasta water cool slightly, add cheese to a cup, pour in water, and use an immersion blender to forcefully create an emulsion.
Completely unbreakable sauce every time, you can literally boil it!
Also, if someone thinks the pure pecorino is to much for them, try half grana padano, half parmezan. It tastes a bit more rounded out and soft for the modern palate.
It saddens me that you don't whisper the pepper cracks anymore.
Hey Chef,
Unrelated question: the place where i live doesn't sell packaged lean ground beef. So is there a way to make lean ground beef at home without any expensive setup? I'm planning to get something that has the same macros of chicken breast(protein and cals). Thanks
mate, all my pasta dishes sometimes go wrong. Its fucking simple to get right but also easy to get wrong……. E.g. burn the fucking garlic and ur done for.
"This recipe would easily serve two persons " – except you have a teenager at home who easily eats three portions ( and loves all food I make from your recipes by the way) 😊