Cacio e Pepe

🥘 Ingredients

• Pecorino Romano cheese
  2 oz
• black pepper
  1 tsp
• butter
  2 tbsp
• extra-virgin olive oil
  4 tbsp
• pasta cooking water
  2-3 tbsp
• salt
• spaghetti
  8 oz

🍳 Cookware

• skillet
• skillet

1. 1

   Heat extra-virgin olive oil and black pepper in a skillet over medium-low heat.

   extra-virgin olive oil: 3 tbsp, black pepper: 1 tsp
2. 2

   Cook until fragrant and pepper is barely starting to sizzle, about ⏱️ 1 minute .
3. 3

   Set aside.
4. 4

   Place spaghetti in a skillet and cover with water.

   spaghetti: 8 oz
5. 5

   Season with salt , then bring to a boil over high heat.

   salt
6. 6

   Prod spaghetti occasionally with a fork to prevent it from clumping.
7. 7

   Cook until spaghetti is al dente, typically about ⏱️ 1 minute less than the package recommends.
8. 8

   Transfer pasta cooking water to the skillet with the olive oil/pepper mixture.

   pasta cooking water: 2-3 tbsp
9. 9

   Stir in butter .

   butter: 2 tbsp
10. 10

    Using tongs, transfer the spaghetti to the oil/butter mixture.
11. 11

    Add Pecorino Romano cheese and extra-virgin olive oil to the skillet.

    Pecorino Romano cheese: 2 oz, extra-virgin olive oil: 1 tbsp
12. 12

    Stir with a fork until cheese is completely melted.
13. 13

    Add pasta cooking water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti.

    pasta cooking water
14. 14

    Season to taste with salt and black pepper .

    salt, black pepper
15. 15

    Serve immediately.