Description
Spaghetti Cacio e Pepe is a simple, classic Italian pasta dish with Pecorino Romano cheese and freshly ground black pepper. Learn how to make this comforting, creamy pasta with minimal ingredients in just 20 minutes.
Ingredients
- 1 pound spaghetti
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons ground black pepper
- 1 ¾ cups grated Pecorino Romano cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes.
- Add cooked spaghetti and Pecorino Romano cheese. Ladle in ½ cup reserved cooking water; stir until cheese is melted, about 1 minute.
- Stir in more cooking water as needed, 1 tablespoon at a time, until the sauce coats the spaghetti, about 1 minute more.
- Serve immediately.
Notes
- Butter Substitute: Replace olive oil with unsalted butter for a richer flavor.
- Cheese Blend: You can mix Pecorino Romano with Parmesan for a milder taste.
- Spice Level: Add red pepper flakes for extra heat if desired.
- Fresh Herbs: Garnish with parsley or basil for added freshness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
