Description

A classic Italian pasta dish, Spaghetti Cacio e Pepe is a simple yet flavorful recipe that combines al dente spaghetti with a creamy blend of Pecorino Romano cheese, black pepper, and butter. This quick and easy dish is a favorite for cheese and pasta lovers.

Ingredients

Spaghetti Cacio e Pepe:

12 ounces spaghetti
1 cup finely grated Pecorino Romano cheese
2 teaspoons freshly ground black pepper
2 tablespoons unsalted butter
Salt (for pasta water)

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Instructions

Boil the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente, reserving about 1 cup of the pasta water before draining.
Toast the Pepper: In a large skillet over medium heat, toast the black pepper for about 1 minute. Add the butter and let it melt.
Make the Sauce: Add about 1/2 cup of the reserved pasta water to the skillet and bring it to a simmer. Add the drained spaghetti and toss to combine. Remove from heat and gradually stir in the Pecorino Romano to create a creamy sauce.
Adjust Consistency: Add more pasta water if needed to loosen the sauce. Serve immediately with extra cheese and pepper if desired.

Notes

Use freshly grated cheese for the best texture—pre-shredded cheese may clump.
Stir vigorously off heat to help the cheese melt smoothly without separating.
This simple dish relies on high-quality ingredients.