PASTA CACIO E PEPE
- 1 pound spaghetti
- 2 cups (8 ounces) freshly grated Pecorino Romano
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions:
I love this recipe because it’s classically Italian: simple, just a few ingredients, the pasta isn’t drowning in a sauce, and it’s so filling. Cacio is cheese (and this recipe is only made with Pecorino Romano) and pepe is black pepper.
- Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until al dente. Drain well, reserving 1 cup of the pasta water.
- Return the pasta to the pot. Add the cheese, salt, and pepper. Toss the pasta, gradually adding enough of the pasta water to make a smooth sauce. Serve hot.