All you need is four simple ingredients for this quick and easy recipe for Cacio e Pepe Pasta.
5 from 7 votes
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 22 minutesmins
Servings 6servings
Ingredients
1pounddried spaghetti
1 1/2cupsgrated Parmesan or Pecorino Romano cheese
3Tablespoonsunsalted butter, small diced
1 1/2teaspoonscoarsely grated black pepper
Instructions
Bring a large pot of salted water to a boil.
Add the spaghetti and cook it until al dente, about 12 minutes. Drain the pasta, reserving 1 cup of the pasta water.
Return the pasta to the pot. Add the grated cheese, butter, black pepper and roughly 1/4 cup of the reserved pasta water to the pot, stirring until combined. If necessary, add more pasta water to thin out the cheese and butter until the spaghetti is well coated.
Kelly's Notes:
I can't tell you how many times I've forgotten to reserve a portion of the pasta water when draining the spaghetti. The starchy water is critical to the consistency of the sauce, so while hot water will work in a pinch, avoid forgetting this step!
The cheese must be grated, rather than shredded, as the shredded consistency has the tendency to clump together when added to the pot.
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