Serves 4
Prep time: 5 minutes
Cook time: 10 minutes
I first started making this dish in my early 20’s. It would be late at night when I got home from working a 12-hour shift at the restaurant. I would be craving a big meal but had no energy for something complicated. Cacio e Pepe is one of the easiest pasta dishes ever created and is absolutely incredible when made right! This recipe makes enough to feed my family. But I often find myself eating it alone right out of the skillet.
“Pray, hope, and don’t worry.” – Saint Padre Pio
Ingredients
- 1/4 cup olive oil
- 1 teaspoon freshly ground black pepper
- 8 ounces spaghetti
- 1/4 teaspoon salt
- 2 Tablespoons butter
- 1/4 cup Pecorino Romano cheese
Instructions
- Cook spaghetti according to package directions, about 8 minutes. Reserve pasta water.
- Heat 2 Tablespoons olive oil and 1/2 teaspoon of the black pepper in a large skillet over medium heat for 2 minutes.
- Add 1/4 cup of pasta water and butter to the skillet and whisk together.
- Using tongs, lift spaghetti into the oil/butter mixture.
- Add cheese and another 1/2 teaspoon black pepper. Stir until well combined and serve immediately.
