Cacio e Pepe
Classic Cacio e Pepe with creamy Pecorino Romano, black pepper, and pasta water. A simple, rich, and flavorful Roman dish ready in just 20 minutes!
Ingredients :
- 8 oz spaghetti or tonnarelli
- 1 cup Pecorino Romano finely grated
- 1 teaspoon freshly cracked black pepper
- 1 cup reserved pasta water
- 1 tablespoon butter optional
Directions :
- Cook the Pasta: Boil spaghetti in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Toast the Pepper: In a large pan, toast the black pepper over medium heat for about 1 minute until fragrant.
- Add Pasta Water: Pour about ½ cup of the reserved pasta water into the pan with the pepper.
- Mix in Cheese: Reduce heat to low, add the pasta, and slowly mix in the grated Pecorino Romano, stirring quickly to create a creamy sauce.
- Adjust Consistency: Add more pasta water as needed to achieve a smooth, glossy sauce.
- Serve & Enjoy: Plate immediately and top with extra Pecorino and black pepper.
