Cacio e Pepe

Steps to make

1. 1

   Heat the olive oil and black pepper

   1 min
   

   In a medium skillet over medium-low heat, heat 3 tablespoons extra-virgin olive oil and a teaspoon of freshly ground black pepper until aromatic and the pepper is barely starting to sizzle, about 1 minute. Set aside.

2. 2

   Cook the pasta

   8 min
   

   Place ½ pound spaghetti in a large skillet and cover with cold water. Season with a small pinch of salt and bring to a boil over high heat, stirring the spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until al dente, about 1 minute less than the package instructions.

4. 3

   Make the sauce

   2 min
   

   Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil and black pepper mixture. Stir in 2 tablespoons unsalted butter.

5. 4

   Add the pasta

   1 min
   

   Use tongs to transfer the spaghetti into the olive oil and black pepper mixture.

6. 5

   Add the cheese

   1 min
   

   Add 2 ounces finely grated Pecorino Romano cheese and the remaining tablespoon of olive oil to the skillet, then stir with a fork until the cheese is fully melted. If needed, add a few more tablespoons of pasta cooking water to the skillet to adjust the consistency. Reheat as necessary until the sauce is creamy and coats each strand of spaghetti. Finally, season to taste with salt and additional black pepper.

7. 6

   Serve

   

   Serve right away, topped with more cheese and black pepper. Enjoy!