Description
Classic Cacio e Pepe
A Simple and Delicious Italian Pasta Dish
Ingredients:
12 oz spaghetti
1 cup Pecorino Romano cheese, finely grated
2 teaspoons freshly ground black pepper
1/4 cup unsalted butter (optional, for creaminess)
Salt (for pasta water)
Fresh parsley (optional, for garnish)
Directions:
1. Cook the pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
2. Prepare the sauce:
In a large skillet, toast the black pepper over medium heat for 1 minute, or until fragrant.
Add 1/2 cup of the reserved pasta water to the skillet and simmer. If using butter, stir it in at this stage for a creamier sauce.
3. Combine pasta and sauce:
Add the cooked spaghetti to the skillet and toss to coat in the peppery water.
Remove from heat and gradually add the grated Pecorino Romano, tossing continuously to create a creamy sauce. Add more pasta water as needed to achieve the desired consistency.
4. Serve:
Plate the pasta and sprinkle with extra cheese and parsley if desired. Serve immediately while hot.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: 400 kcal per serving | Servings: 4
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