Description
A simple and creamy Cacio E Pepe pasta dinner made with Pecorino Romano cheese, black pepper, and spaghetti.
Ingredients
- 12 ounces spaghetti
- 2 tablespoons unsalted butter
- 2 teaspoons freshly cracked black pepper
- 1 1/2 cups finely grated Pecorino Romano cheese
- 3/4 cup reserved pasta water plus more as needed
- 1 teaspoon olive oil
- 1/4 teaspoon salt
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions.
- Reserve 1 cup of pasta water before draining the pasta.
- Heat a large skillet over medium heat. Add the butter, olive oil, and cracked black pepper. Cook for 1 minute until fragrant.
- Add the drained spaghetti to the skillet and toss to coat in the pepper butter mixture.
- Reduce the heat to low. Slowly add the Pecorino Romano cheese while tossing continuously.
- Pour in the reserved pasta water a little at a time, tossing constantly until a smooth creamy sauce forms and coats the pasta evenly.
- Add additional pasta water if needed for a silky texture. Taste and add salt if needed.
- Serve immediately with extra black pepper and Pecorino Romano cheese on top.
Notes
- Use finely grated cheese and low heat to create a smooth sauce without clumping.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian