Description
A classic Italian Spaghetti Cacio e Pepe made with simple pantry ingredients—spaghetti, Pecorino Romano, olive oil, and black pepper—creating a creamy, comforting, and peppery pasta dish.
Ingredients
1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 3/4 cups Pecorino Romano cheese, finely grated
Instructions
- Bring a large pot of lightly salted water to a boil.
- Cook the spaghetti until al dente, stirring occasionally.
- Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and black pepper and cook gently until fragrant, without browning the garlic.
- Add the cooked spaghetti to the skillet.
- Sprinkle in the grated Pecorino Romano cheese.
- Add about 1/2 cup of the reserved pasta water and stir continuously until the cheese melts and forms a creamy sauce.
- Add additional pasta water, one tablespoon at a time, until the sauce evenly coats the spaghetti.
- Serve immediately while hot and creamy.
Notes
Use finely grated cheese for a smooth sauce.
Keep the heat moderate to prevent the cheese from clumping.
Adjust black pepper to taste for more or less bite.
This dish is best enjoyed immediately after cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 30 mg
