Cacio e Pepe (Edit recipe)

Cacio e Pepe is the easiest and, perhaps, most classic of all Italian dishes. It really is so simple to make any night of the week, and it works well for Meatless Monday and these warm summer nights when you don’t want to turn on your oven or heat up the house. The name Cacio e Pepe translates directly to cheese and pepper, and that’s about all it takes to make a perfect bowl of this pasta.

5 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	548
Fat:	25 g
Carbohydrates:	67 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	1421 mg
Fiber:	3 g
Sugars:	0 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

12 oz Gluten Free Spaghetti (Jovial), gluten-free
4 cups Water
1 Tbsp Kosher Salt, plus more for serving
.25 cup Extra Virgin Olive Oil, plus more for serving
.5 cup Pecorino Romano, plus more for serving
Ground Fresh Black Peppercorns

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet over high heat, bring 4 cups water to a boil. Add in 1 tablespoon kosher salt and dried spaghetti.
Return pan to a boil and reduce heat to medium-high. Cook for 10 minutes, using a wooden spoon to move the pasta around and ensure it is all getting cooked.
After 10 minutes, most of the water will have absorbed or evaporated. Turn off the heat and add 1/4 cup olive oil right into the skillet. Use a cheese grater to grate about 1/2 cup of Pecorino Romano cheese into the pan and stir together.
Top with more freshly cracked black pepper than you can imagine needing, at least 1 tablespoon, and stir well to combine.
Serve in a shallow bowl and add a drizzle of olive oil, another sprinkle of grated cheese and more cracked black pepper, as desired.