Cacio e pepe

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Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: pasta · dish · entree · classic · roman · pepe · cacio ·

Ingredients

1 box of angel hair
1/4 cup coarsely ground black pepper
5 tablespoons extra virgin olive oil
5 tablespoons unsalted butter
1/4 cup Pecorino Romano cheese, freshly grated

Method


Bring 6 quarts water to a boil in a large pot. Add pepper to a sauté pan and toast until fragrant, about 20 seconds. Add oil and butter and stir occasionally until the butter has melted. Remove from the heat. Cook pasta al dente. Drain, saving about 1/2 cup of the pasta cooking water. Add 1/4 cup of the reserved pasta water to the oil and butter mixture, then add the pasta and mix. Toss until the angel hair is well coated. Stir in the cheese (add a splash or two more of the reserved pasta water if necessary) and serve immediately. You don’t want the sauce to sit too long; it’s nice and fresh, so eat it now!

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