Cacio e Pepe (spaghetti with cheese and pepper)

If you want something really good in a hurry, try this Roman recipe.

Boil 1 pound of spaghetti in salted water for 8 minutes. Save a cup or so of pasta water and drain the spaghetti.

Place 1/4 cup of good olive oil in a bowl along with 1/4 cup of butter and 2 teaspoons of freshly ground black pepper and 1/2 teaspoon of salt.

Keep the pasta water on the side.

Place the hot spaghetti in the bowl and toss until the butter is melted and the pasta is coated. Toss in 3/4 cup of Parmesan and 3/4 cup of Pecorino Romano. Toss the pasta adding a bit of pasta water until the spaghetti is covered.

Sprinkle a bit more black pepper on each serving.

Pasta Cacio e Pepe


This has to be the simplest recipe ever. LOVE IT. Thank you. How is that hand? Hope it's on the mend. Take care.
I have GOT to try this! Right now I have just been using the butter, garic salt and parmesan cheese..but this, I know, is going to be the ultimate!! Thanks Joyce!
SharleneT said…
This is my all-time favorite way of eating spaghetti. When first married, my husband tried to tell me you couldn't order it, like this, in a restaurant -- it had to have a tomato-based sauce. Was he ever surprised when the waitress said, "Of course, dear. Be here, before you know it!" Thanks for sharing.