Cacio e Pepe Spaghetti Recipe

Cacio e Pepe Spaghetti Recipe

Cacio e Pepe is a pasta dish from Roman cuisine. Cacio e Pepe means (cheese and pepper) in some central Italian dialects. As the name suggests, the ingredients of the dish are so simple. You’ll need only pasta, black pepper and Pecorino Romano cheese.

The feeling when you get home late from work, tired and just very hungry?  You can whip up Cacio e Pepe in less than 30 minutes with simple ingredients you have in the pantry. Just relax, have a glass of wine, and start cooking this simply delicious spaghetti dish.

 

Ingredients:

1 lb. Spaghetti

1 3/4 cup Pecorino Romano cheese, grated

2 tsp. ground black pepper

2 cloves garlic, minced

6 tbsp. olive oil

 

Directions:

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes.

Scoop out some of the cooking water and reserve. Drain spaghetti.

Heat oil over medium heat in a large pan or skillet then sauté garlic and add pepper.

Add the spaghetti and Pecorino Romano cheese.

Ladle in 1/2 cup of reserved cooking water, stir until cheese is melted, about 1-2 minute.

Add more cooking water until sauce coats spaghetti, about 1 minute more.

Serve while its hot,

Share and Enjoy!!!

Cacio e Pepe Spaghetti Recipe
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Cacio e Pepe Spaghetti Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes.
  3. Scoop out some of the cooking water and reserve. Drain spaghetti.
  4. Heat oil over medium heat in a large pan or skillet then sauté garlic and add pepper.
  5. Add the spaghetti and Pecorino Romano cheese.
  6. Ladle in 1/2 cup of reserved cooking water, stir until cheese is melted, about 1-2 minute.
  7. Add more cooking water until sauce coats spaghetti, about 1 minute more.
  8. Serve while its hot,
  9. Share and Enjoy!!!
Recipe Notes

For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese.

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