Cacio e Pepe
Grated cheese, black pepper, and olive oil are all that is needed to dress spaghetti in this traditional Roman recipe.
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
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1 Pound Spaghetti
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4 Tablespoons Extra-virgin Olive Oil
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2 Teaspoons Freshly Cracked Black Pepper
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1 Cup Finely Grated Aged Pecorino Romano Cheese (Reserve 1/4 For Serving)
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3⁄4 Cup Finely Grated Cacio de Roma (Or 1 3/4 Cups Total Grated Pecorino)
Instructions
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Bring a large pot of salted water to a boil, then add the pasta, and cook until al dente.
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While the pasta is cooking, heat oil in a skillet over medium heat until hot.
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Add the pepper and cook until fragrant, 1–2 minutes.
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Drain the pasta, reserving 1 cup of pasta water.
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Add 3⁄4 cup pasta water into skillet with the oil, and then bring to a boil.
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Using tongs, transfer pasta to skillet.
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Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma (or solely Pecorino if using just one cheese) over the pasta.
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Toss the pasta with the cheese and oil mixture to combine until sauce is creamy and clings to the pasta without clumping, adding some additional pasta water if necessary.
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Transfer to 4 plates and sprinkle with remaining Pecorino and more black pepper.
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