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Cacio e Pepe with Arugula

Cacio e Pepe

Pasta, Peppercorns, and Pecorino Romano. Those are the three main ingredients you will need to make this Cacio e Pepe with Arugula.  I've added in some arugula as I think the peppery green compliments the dish perfectly, but if you don't have arugula, this dish is great without it. This dish comes together quickly and is a really simple dish once you know a few techniques.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 cups pecorino romano cheese, grated fine
  • 2 tbsp teliicherry peppercorns
  • 2-3 cups arugula optional
  • 454 grams spaghetti
  • salt
  • lemon to serve optional

Method
 

  1. In a large pot, boil some water, heavily salt
  2. Grind your peppercorns
  3. Put the pasta in the pot
  4. In a seperate pan, put your peppercorns in over medium heat. Let toast for a minute then ladle in a bit of the pasta cooking water.
  5. In a seperate bowl, put your grated pecorino (reserve a little for garnish). Ladle in a little bit of pasta cooking water and stir to make a paste.
  6. Once the pasta is 3/4 finished, transfer with tongs to the peppercorn/pasta water mixture. Add a little more pasta water as needed and toss around and finish cooking the pasta in this until is is al dente. Add pasta water as needed, a little at a time. Once done stir in your cheese mixture and toss until creamy.
  7. Toss in arugula, put in a serving platter and sprinkle with a little more pecorino.
  8. A little lemon is nice here if you like to serve.