Description
Enjoy a classic Italian comfort dish, Spaghetti Cacio e Pepe. This recipe is quick, easy, and perfect for a weeknight meal. Experience the simple yet delicious flavors of pasta, cheese, and pepper.
Ingredients
Scale
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 teaspoon black pepper, freshly ground
- 1 cup Pecorino Romano cheese, finely grated
- 1/2 cup Parmesan cheese, finely grated
- Salt to taste
Instructions
- Cook spaghetti according to package directions in well-salted water. Reserve about 2 cups of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add black pepper and toast for about 30 seconds until fragrant.
- Add about 1 cup of hot pasta water to the skillet with the pepper. Bring to a simmer.
- Add the drained spaghetti to the skillet. Toss to coat the pasta with the peppery water.
- Remove the skillet from the heat. Gradually add the grated Pecorino Romano and Parmesan cheeses, tossing continuously. Add more pasta water, a little at a time, as needed to create a creamy sauce that coats the pasta.
- Season with salt if necessary, keeping in mind the cheese is salty.
- Serve immediately, with extra cheese and pepper if desired.
Notes
- Use freshly ground black pepper for the best flavor.
- Grate your own cheese; pre-shredded cheese often contains anti-caking agents that can prevent a smooth sauce.
- The starch from the pasta water is key to creating the creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550
- Sugar: Approx. 3g
- Sodium: Approx. 700mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 12g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 70g
- Fiber: Approx. 3g
- Protein: Approx. 20g
- Cholesterol: Approx. 40mg