Cacio e Pepe
Sometimes the simplest dishes are the most delicious! And who doesn’t love buttery, cheesy pasta?
- 3 quarts water
- 1 pinch kosher salt
- 8 oz. spaghetti
- 1 T. olive oil
- 2 tsp. freshly ground black pepper plus more for serving
- 2 T. unsalted butter
- 2/3 c. finely grated Pecorino Romano cheese plus more for serving
- Bring 3 quarts of water and a pinch of salt to a boil in a 5-to-8-quart pot over medium-high heat. (You want the water to be shallow, so the water gets starchy from the pasta.)
- Add pasta and cook for about 7-9 minutes or a minute before al dente. Reserve 1 cup pasta water and drain the rest. Leave pasta in the colander.
- In the same pot heat olive oil over medium heat. Add pepper, stir until toasted and fragrant about 1 minute.
- Add 1/2 cup of the reserved pasta water to the pot. Once the water simmers add spaghetti. Using tongs swirl the spaghetti in the pepper pasta water.
- Reduce heat to low and add butter and Pecorino Romano continue to stir in a circular motion to coat the pasta and melt the cheese. Remove from heat and add more pasta water a tablespoon at a time until it reaches a saucy consistency.
- Serve pasta in bowls garnished with more cheese and pepper to taste. Serve immediately.