Cacio e Pepe
"So simple, so delicious"
Serves 3-4 | Prep Time 10 mins | Cook Time 15 minsWhy 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)
Directions
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
Enjoy!
Pairs Well With
Wine and/or a nice carpaccio
