SPAGHETTI CACIO E PEPE
We absolutely love this Cacio e Pepe recipe! With just four simple ingredients—pasta, Pecorino Romano cheese, black pepper, and a bit of pasta water—it’s amazing how much flavor you get in every bite.
Ingredients
- 230 g spaghetti uncooked
- 1/2 cup pecorino Romano
- 1/2 tsp fresh black pepper
Instructions
- Fill a large pot with water and bring it to a boil over high heat.
- Add a small handful of salt, then add the pasta to the boiling water.
- Cook the pasta, stirring occasionally, until al dente—about 6 to 8 minutes.
- Drain the pasta, reserving 2/3 cup of the pasta water.
- In a pan over medium heat, toast some fresh black pepper till it is toasty.
- Scoop 1 cup of pasta water and let it simmer.
- In a bowl, mix in the pecorino Romano with some pasta water till it forms a paste.
- Add the pasta to the pan with the black pepper. Mix and take off the heat,
- Add in the cheese paste and some pasta water and stir till all combined.
- Top with some extra black pepper and some cheese and enjoy!