Cacio e pepe is one of those great Roman dishes that everyone should know how to make. I’m so enamored that I might even go so far as to call it better than my favorite, mac & cheese. Blasphemy! It really is amazing, though. The creamy melted cheese and the bite of the fresh black pepper fulfill everything I could want in a meal- yum!
This is so easy.
3/4 lb spaghetti
1 3/4 tsp black pepper
1 3/4 cup romano
3/4 cup parmesan
Start by cooking your spaghetti in some very well salted boiling water with a drizzle of olive oil until al dente, or to the tooth, meaning just slightly undercooked.
Transfer the pasta to another pan, a large skillet, along with about 1/2 of the pasta water (the starch in this water will bring together the sauce beautifully). Slowly add in the cheeses, stirring as you go. Add in the black pepper and toss (fresh ground is best). If needed, add a little more pasta water to loosen up a too-thick or gloopy sauce. That’s it! Top with extra cheese if desired!