Cacio e Pepe (Cheese and Pepper)

Cacio e Pepe (Cheese and Pepper)

AuthorMab
Yields4 Servings
Ingredients
 16 oz spaghetti, cooked al dente
 1 cup Pecorino Romano, grated finely
 salt and pepper, to taste
Directions
1

Bring water to boil for pasta, add about half the salt you normally would to cook pasta and book for 5 minutes.

2

At the 5 minute mark place a serving bowl on top of the boiling pot to warm it.

3

When the pasta is al dente remove bowl and pot from heat, drain pasta but reserve about a cup of pasta water for the sauce.

4

Transfer the pasta to the heated bowl, add cheese and a small amount of the reserved water to the pasta and toss to coat adding water or cheese as needed until creamy.

5

Top with fresh ground pepper and salt to taste.

Adapted from Tales of Ambrosia

Ingredients

Ingredients
 16 oz spaghetti, cooked al dente
 1 cup Pecorino Romano, grated finely
 salt and pepper, to taste

Directions

Directions
1

Bring water to boil for pasta, add about half the salt you normally would to cook pasta and book for 5 minutes.

2

At the 5 minute mark place a serving bowl on top of the boiling pot to warm it.

3

When the pasta is al dente remove bowl and pot from heat, drain pasta but reserve about a cup of pasta water for the sauce.

4

Transfer the pasta to the heated bowl, add cheese and a small amount of the reserved water to the pasta and toss to coat adding water or cheese as needed until creamy.

5

Top with fresh ground pepper and salt to taste.

Cacio e Pepe (Cheese and Pepper)

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