Cacio e Pepe Recipe
Cacio e pepe seems too simple to be good, but it is delicious! Pecorino Romano cheese for the most authentic version of the traditional pasta.
Ingredients
- 4 tablespoons olive oil, divided
- 1 teaspoon freshly ground black pepper, slightly coarse
- 8 ounces spaghetti, bucatini, or similar long pasta
- 2 teaspoons salt, for the cooking water, plus more for seasoning, as needed
- 2 tablespoons unsalted butter
- 2 ounces Pecorino Romano, finely grated
- 4 to 5 tablespoons of hot pasta cooking water
Instructions
- Put the olive oil and black pepper in a sauté pan or deep skillet and place it over medium-low heat. Heat the mixture for 2 minutes; remove from the heat and set aside.
- Bring about 3 quarts of water to a boil. Add 2 teaspoons of salt and the pasta. Cook following the package instructions for al dente pasta. Remove about 1/2 cup of the pasta water and drain the pasta in a colander.
- Place the pan with the olive oil and pepper over low heat. Add the butter and hot drained spaghetti and stir to coat. Stir in the grated cheese and about 4 to 5 tablespoons of the hot pasta cooking water. Stir until the cheese mixture is creamy and coats the pasta. Taste and adjust the seasonings with more salt and pepper, as needed.
- Serve in pasta bowls with extra grated cheese.
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