Spaghetti Cacio e Pepe

• 8 oz spaghetti
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup reserved pasta cooking water
• 2 tbsp freshly cracked black pepper
• 1 tsp kosher salt
• Fresh parsley for garnish (optional)

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 Add the spaghetti and cook until al dente.
3. 3 While the pasta cooks, heat a large skillet over medium heat.
4. 4 Reserve 1/4 cup of pasta water before draining the spaghetti.
5. 5 Add the freshly cracked black pepper to the skillet and toast for 1 minute.
6. 6 Add the drained pasta to the skillet and toss to coat with the pepper.
7. 7 Remove the skillet from heat and quickly toss in the grated cheese and enough pasta water to create a creamy sauce.
8. 8 Serve immediately, garnished with additional cheese and parsley if desired.

Equipment

• Large pot
• Skillet
• Cheese grater

Variations

• Add sautéed garlic for an Aglio e Olio twist.
• Incorporate cooked shrimp for a seafood version.

Substitutions

• Use Parmesan cheese if Pecorino Romano is unavailable.

Pairings

• Chianti wine
• Arugula salad

Nutrition

Tips

• Use freshly cracked black pepper for the best flavor.
• Reserve pasta water is key to creating the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of pasta water to loosen the sauce.

Freezing: Does not freeze well due to the texture of the pasta and sauce.

Serving Suggestions

• Pair with a simple green salad.
• Serve with crusty bread on the side.

FAQ