Name: Cacio e Pepe
Cook time: 1200 s
Total time: 1200 s
Yield: 2
Ingredients: whole black peppercorns; (225g) spaghetti, preferably square cut (like tonnarelli or chitarra); (60g) Pecorino Romano, finely grated; Kosher salt, for the pasta water; Reserved pasta water (you’ll need about cup total); For serving:; Extra Pecorino Romano, finely grated; Freshly ground black pepper, to taste

Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Yarin Shachagi

Cacio e Pepe

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