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Dinner

Spaghetti Cacio e Pepe

Cacio e Pepe is the classic flavor of Rome, and one of its best and most beloved dishes. Cacio is Roman dialect for “cheese”—in this case, assertive sheep’s-milk pecorino Romano—and pepe is black pepper.

Instructions

Ingredients

  • 1lb spaghetti
  • 6 tbsp olive oil
  • 2 cloves garlic
  • 2 tsp ground black pepper
  • 1 ¾ cups grated Romano cheese

Instructions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
  2. Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

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