Cacio e Pepe (Roman pasta with cheese and pepper)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Italian
Ingredients
Scale
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon Coarsely ground black pepper (+ more to taste)
- Kosher salt
- 1/2 pound Spaghetti (225g)
- 1 tablespoons unsalted butter (15g)
- 1 cup Pecorino Romano cheese (approximately 60 grams)
Instructions
- Heat 5 tablespoons olive oil and a teaspoon of black pepper in a skillet over medium heat until ingredients are fragrant, After about 1 minute remove from heat.
- Add spaghetti to a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat until spaghetti is al dente.
- Drain pasta and reserve at least 1/4 cup pasta water.
- Add 2 Tablespoons pasta water and 1 Tablespoon butter to the olive oil pepper mixture. Add spaghetti and cheese and mix thoroughly until cheese is melted
- Add additional pasta water to thin if necessary. Top with more cracked pepper and cheese. Serve immediately.