Mains

Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 8 oz (225 g) spaghetti; 1 cup (100 g) finely grated Pecorino Romano, plus extra to serve; 1/2 tsp salt; Freshly ground black pepper, to taste; 2 1/2 quarts (2.4 l) water

The Roman pasta dish made from three things: spaghetti, Pecorino Romano and black pepper, bound by the starchy cooking water. The Universal Stockpot cooks the pasta in a modest amount of water, so what is left is cloudy enough to turn the cheese into a smooth sauce.

In brief Cacio e Pepe is a mains recipe cooked in the Tupperware Tupperware cookware. It takes 20 minutes in total and serves 2 servings.

Total time: 20 min
Prep: 5 min
Cook: 15 min

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Product usedTupperware Tupperware cookware

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+ Tupperware Mixing bowl

Ingredients

2servings

8 oz (225 g) spaghetti
1 cup (100 g) finely grated Pecorino Romano, plus extra to serve
1/2 tsp salt
Freshly ground black pepper, to taste
2 1/2 quarts (2.4 l) water

Method

Pour the water into the Tupperware Universal Stockpot 4 qt (3.8 l), add the salt and bring to the boil over medium heat.
Add the spaghetti. When it has softened, stir it down so that it sits fully under the water, and cook until just short of al dente.
While the pasta cooks, put the Pecorino in a small Tupperware Wonderlier Bowl, add one ladle of the cooking water and stir to a thick paste.
A couple of minutes before the pasta is ready, toast a generous amount of black pepper in a large frying pan for 1 to 2 minutes. Add a ladle of the cooking water and bring it to the boil.
Lift the spaghetti into the frying pan and stir as it finishes cooking. Add the cheese paste, then 1 to 2 more ladles of cooking water, tossing the pan until the cheese has fully melted into a creamy sauce.
Serve straight away, topped with more pepper and a little extra Pecorino.