Cacio e Pepe

Indulge in the simplicity of Cacio e Pepe, a classic Roman dish that marries al dente spaghetti with rich Pecorino Romano and a kick of black pepper. Perfect for a cozy weeknight dinner or an elegant date night.

• 200 grams spaghetti
• 100 grams Pecorino Romano cheese
• 1 tablespoon black pepper
• to taste salt salt
• 1 cup pasta cooking water

Method

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.

2. 2

   While the pasta is cooking, combine the grated Pecorino Romano cheese and freshly cracked black pepper in a large bowl.

3. 3

   Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water and then drain the pasta.

4. 4

   Immediately add the hot spaghetti to the bowl with the cheese and black pepper mixture. Toss quickly to coat the pasta with the cheese.

5. 5

   Add reserved pasta cooking water a little at a time, tossing, until the sauce is creamy and clings to the spaghetti.

6. 6

   Serve immediately with extra Pecorino Romano and black pepper on top, if desired.