Cacio E Pepe Recipe

Inspired by Rustic Goat

Time30m

Serves4

beans, topped with a pea shoot salad tossed in tahini

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
2
Prepare the Cheese and Pepper
While the pasta is cooking, finely grate the Pecorino Romano cheese and set aside. In a large skillet, add the freshly cracked black pepper and the olive oil over medium heat, allowing the pepper to toast for about 1 minute.
3
Combine Pasta and Sauce
Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta. Add the drained spaghetti directly to the skillet with the toasted pepper and olive oil. Toss to combine.
4
Create the Sauce
Gradually add the grated Pecorino Romano cheese to the pasta, tossing continuously. If the sauce is too thick, add small amounts of the reserved pasta water until the desired creamy consistency is reached.
5
Serve
Taste and adjust seasoning with salt if necessary. Serve immediately with additional Pecorino Romano cheese and freshly cracked black pepper on top.