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 a special occasion, this dish is a true celebration of Italian flavors.

• 200 grams spaghetti
• 100 grams Pecorino Romano cheese
• 2 tablespoons freshly ground black pepper
• Salt to taste salt
• 2 tablespoons olive oil

Method

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add spaghetti to the boiling water and cook until al dente, according to package instructions.

3. 3

   While the pasta cooks, in a large bowl, combine the grated Pecorino Romano cheese and freshly ground black pepper.

4. 4

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

5. 5

   Add the hot spaghetti to the bowl with cheese and pepper mixture. Toss well, adding reserved pasta water a little at a time until a creamy sauce forms.

6. 6

   If using olive oil, drizzle it over the pasta and toss again to combine.

7. 7

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