Easy Cacio e Pepe
Equipment
- Large pot
- Large skillet
- Tongs
- Fine grater
Ingredients
- 1 lb spaghetti or tonnarelli pasta
- 2 cups Pecorino Romano cheese freshly grated
- 2 teaspoons freshly ground black pepper plus more for serving
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt for pasta water
Instructions
- Bring a large pot of water to boil and add kosher salt generously. The water should taste like seawater.
- Add pasta and cook according to package directions until al dente. Reserve 2 cups of starchy pasta cooking water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add black pepper and toast for 30 seconds until fragrant.
- Add 1/2 cup of hot pasta water to the skillet and bring to a simmer.
- Add drained pasta to the skillet and remove from heat. Add grated Pecorino Romano and toss vigorously with tongs.
- Add pasta water gradually, 1/4 cup at a time, tossing constantly until a creamy sauce forms that coats the pasta.
- Taste and adjust seasoning with more black pepper if desired. Serve immediately with additional grated cheese.
Notes
Storage tip: Keeps in fridge for up to 4 days. Reheat gently in a skillet with a splash of pasta water or broth. The key to smooth sauce is removing the pan from heat before adding cheese and tossing vigorously.
Nutrition
Calories: 420kcalCarbohydrates: 52gProtein: 18gFat: 16gSodium: 680mgFiber: 3gSugar: 2g