Spaghetti Cacio e Pepe
Hello! Today I'm sharing a recipe for a classic Italian pasta dish called Spaghetti Cacio e Pepe. This dish is simple, yet full of flavor and it's one of my all-time favorites.
Ingredients
- 1 lbs Spaghetti
- 1 cup Pecorino Romano Cheese finely grated
- 1 tbsp Black pepper freshly ground
- 1/2 cup Pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions.
- When the pasta has about 2-3 minutes left to cook, toast the black pepper on medium to low heat. Make sure not to over cook it.
- Once the pasta is cooked, add about a half cup of pasta water to the toasted black pepper. Ensuring a light rolling bubble.
- Add the spaghetti to the skillet with the toasted black pepper and pasta water.
- Add the grated Pecorino Romano cheese to the skillet and toss the spaghetti until the cheese is melted and the noodles are evenly coated. Make sure the heat is on low.
- If the cacio e pepe looks too dry, add a few tablespoons of the reserved pasta water to the skillet to loosen it up.
- Serve the cacio e pepe hot, with additional grated cheese and black pepper on top if desired. Enjoy!