Spaghetti Cacio e Pepe
Ingredients:
12 oz spaghetti
1 cup Pecorino Romano cheese, finely grated
1 tsp black pepper, freshly ground
2 tbsp unsalted butter
Salt, to taste
1/2 cup pasta water reserve before draining
Instructions:
1 Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
2 While the pasta cooks, melt butter in a large skillet over medium heat. Add freshly ground black pepper and toast for 1-2 minutes until fragrant.
3 Add the cooked spaghetti to the skillet, tossing to coat in the butter and pepper.
4 Gradually sprinkle in the Pecorino Romano cheese, tossing and adding reserved pasta water a little at a time to create a creamy sauce.
5 Once the cheese is fully incorporated and the sauce is smooth, season with salt to taste.
6 Serve immediately, garnished with extra Pecorino Romano cheese and black pepper.
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