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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)


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


Questions, Comments & Reviews


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