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Cacio e Pepe

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Member since 2020
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"So simple, so delicious"

Serves 3-4 | Prep Time 10 mins | Cook Time 15 mins

Why I Love This Recipe

One of the most basic Italian dishes that I never order at a restaurant because I feel like it's not "complex" enough. But TRUST that it's so, so good and will please any dinner guest

Ingredients You'll Need

1 Pound Spaghetti
4 Tablespoons Extra-virgin Olive Oil
2 Teaspoons Freshly Cracked Black Pepper, plus more for serving
3/4 Cup Finely Grated Aged Pecorino Romano Cheese, plus more for serving
3⁄4 Cup Finely Grated Cacio de Roma (Or Parmigiano)


Bring a large pot of salted water to a boil, then add the pasta, and cook until al dente

While the pasta is cooking, heat oil in a skillet over medium heat until hot

Add the pepper and cook until fragrant, 1–2 minutes

Drain the pasta, reserving 1 cup of pasta water

Add 3⁄4 cup pasta water into skillet with the oil, and then bring to a boil

Using tongs, transfer pasta to skillet

Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma (or Parmigiano) over the pasta

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

Transfer to plates and serve immediately. Garnish with desired amounts of additional ground pepper and grated Pecorino


Pairs Well With

Wine and/or a nice carpaccio

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