Cacio E Pepe - Spaghetti with pepper and cheese
1 pound spaghetti
2 cups Pecorino Romano cheese, finely grated on the small holes of a box grater (about 8 ounces)
3 tbsp unsalted butter, cut into pieces
1 tsp finely ground black pepper
Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 2 cups of the cooking water.
Return pasta and cooking water to the pot and place over low heat. Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes. Serves 4-6
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