cacio

Cacio e Pepe

 
It’s an Italian classic with minimal ingredients and maximum flavor.
Cacio e Pepe translates to “cheese and pepper”, and just like the name suggests, they are the true stars of this dish. Cacio e Pepe is a perfect, easy, weeknight meal that takes no time to make and tastes restaurant quality. It’s important to use fresh ground black pepper here, I can’t stress that enough. It really makes a world of difference.
 
 

Ingredients:

 

16 oz dried spaghetti or bucatini

1/2 stick of butter

3/4 teaspoon freshly cracked black pepper

1/4 teaspoon salt

1 cup grated pecorino Romano cheese

1/2  cup freshly shredded or grated Parmesan cheese

Instructions:

 

1. Boil pasta of choice in a large pot of salted water until al dente. Drain over another pot or large mixing bowl to reserve the cooking water.

2. In a large skillet over medium-high heat melt the butter. Add 2 cups of the pasta water and the black pepper and bring to a simmer. Add the cooked pasta and the pecorino romano cheese. Stir to combine. Taste and add the 1/4 teaspoon of salt (or more or less) if desired.
 
3. Transfer the pasta to a large serving bowl and add the 1/2 cup Parmesan. Toss to melt and incorporate the cheese. If the pasta is too dry for your liking, feel free to add more of the reserved pasta water.
 
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