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Cacio e Pepe
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Description
A super simple pasta dish to make during a busy work week. Loaded with cheese and cracked black pepper, this pasta throws out a punch of flavor, and comfort.
Ingredients
- ¼ cups Salt, More To Taste
- 1 pound Pasta, Such As Spaghetti, Linguine Or Fettuncine
- 1-½ cup Reserved Pasta Water, Or More As Needed
- 2 Tablespoons Unsalted Butter
- 2 cups Finely Grated Pecorino Romano, Or Parmesan Cheese, Plus More To Serve
- 2 Tablespoons Slightly Coarse Ground Black Pepper
- 2 Tablespoons Olive Oil, To Serve (optional)
Preparation
Start by bringing a large pot of water to a boil. Add salt once boiling, then add pasta. Cook pasta slightly before al dente, and then reserve 1 1/2 cups or more of pasta water.
Have a skillet ready large enough to hold the pasta. Melt butter, then add about 1 cup of pasta water to butter. Whisk this for a few seconds.
Add cheese to water and butter, and stir. Add a bit more water, maybe 1/4 cup, and keep stirring. Add black pepper, and stir some more. Add pasta to skillet. Toss to evenly coat with cheese sauce. If you see the pasta drying up a bit, add some more pasta water. You want this pasta to be velvety, not lumpy.
Once you are satisfied, feel free to let it rain with more pepper and cheese and a good drizzle of olive oil. Serve.
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