Cacio e pepe

Ingredients

• spaghetti100g
• Pecorino Romano cheese, finely grated50g
• freshly ground black pepper1 tsp
• SaltTo taste
• reserved pasta water1 cup

Instructions

1. 1

   Step 1

   Bring a large pot of salted water to a boil and cook 100g spaghetti until al dente, about 8-9 minutes.

2. 2

   Step 2

   Reserve 1 cup of pasta cooking water and then drain the spaghetti.

3. 3

   Step 3

   In a large skillet over medium heat, toast 1 teaspoon freshly ground black pepper until fragrant, about 1 minute.

4. 4

   Step 4

   Add about 1/2 cup of reserved pasta water to the skillet and bring to a simmer.

5. 5

   Step 5

   Add the drained spaghetti to the skillet and toss to coat in the peppery water.

6. 6

   Step 6

   Remove from heat and gradually add 50g finely grated Pecorino Romano cheese, tossing quickly to create a creamy sauce, adding more pasta water as needed.

7. 7

   Step 7

   Serve immediately, garnished with additional black pepper and Pecorino if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cacio e pepe can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.