Spaghetti Cacio e Pepe
Generally this dish translates to “cheese and pepper.” It is a very famous dish isn Rome. Super simple ingredients and minimal effort, this recipe is sure to please! I know I’m always says my recipes are quick and easy. I will probably continue to say that because a lot of them are. This one is almost too easy. If you can boil pasta, and toast some pepper, you can make this! The flavor is really different because of the Pecorino Romano. The hand crushed pepper is pretty spicy and adds a serious kick to this dish. My kinds enjoyed it, so I wouldn’t say it’s too peppery, but is certainly isn’t for the non adventurous! Perfect for when you don’t know what to make for a late night dinner!
Spaghetti Cacio e Pepe
Servings 6 servings
Ingredients
- 1 tablespoon black or mixed peppercorns crushed
- 1 4 ounce container Pecorino Romano cheese grated
- 1 pound spaghetti
- pasta water as needed
- salt
Instructions
- Get your spaghetti going.
- On a cutting board, crush tablespoon of peppercorns in a zip top bag with a meat mallet.
- Toast the peppercorns in a non stick pan over low heat.
- Reserving 1-2 tablespoons, add Pecorino Romano to a medium mixing bowl.
- When your pasta is done, drain it reserving about 4 cups of pasta cooking water.
- Add one cup of cooking water to the bowl with the cheese and whisk until creamy.
- Pour the cheese sauce over the spaghetti and mix.
- Continue to add the pasta water until desired consistency. Add the crushed and toasted peppercorns.
- Toss to combine.
- Serve with reserved Pecorino Romano.
