Cacio e Pepe
Ingredients
The pasta
-
10
oz
bronze cut spaghetti
-
Salt
The sauce
-
1½
tsp
coarsely ground black pepper
-
4
oz
Pecorino Romano cheese, thinly grated
Instructions
- Boil 7 cups of water in a large pot and season with salt.
- Add pasta and cook until about 1/3 shy of the al dente time listed on the package.
- Toast black pepper in a skillet over medium-low heat for about 2 minutes.
- Pour 1 cup of pasta water into the skillet with the pepper and set aside 1/4 cup of pasta water.
- Add the nearly cooked pasta to the skillet and cook while tossing frequently until just al dente.
- Remove from heat and let cool for 1-2 minutes.
- In a bowl, mix the Romano cheese with the reserved 1/4 cup of pasta water to create a cheese paste.
- Pour the cheese mixture over the pasta and toss to combine, adding more pasta water as needed.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
375
Total fat
9g
Total carbohydrates
54g
Total protein
18g
Sodium
345mg
Cholesterol
29mg
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