Spaghetti Cacio e Pepe
A classic Italian pasta dish made with Pecorino Romano cheese, black pepper, and black pepper. This simple yet rich recipe is a staple of Italian cuisine.
Ingredients
- ●12 oz Spaghetti
- ●1 cup Pecorino Romano cheese (Cacio)grated
- ●2 tbsp Black pepper (Pepe)freshly ground
- ●1/4 cup Italian extra-virgin olive oil
- ●1 tsp Salt
- ●optional Yeasty bread (for serving)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 2
In a large saucepan, combine the grated Pecorino Romano cheese and black pepper. Heat over low heat, stirring constantly, until the cheese is melted and smooth.
- 3
Add the reserved pasta water to the cheese sauce and stir to combine.
- 4
Add the cooked spaghetti to the cheese sauce and toss to combine, adding more pasta water if needed to achieve a creamy sauce.
- 5
Season with salt to taste.
- 6
Serve immediately, topped with additional grated Pecorino Romano cheese and a drizzle of Italian extra-virgin olive oil, if desired.
- 7
Offer yeasty bread on the side for sopping up the sauce.