Cacio e Pepe

3 minutes
Prep time

8 minutes
Cook time

817 cal.
Per serving

Ingredients for 1

1/4 lb

Pasta (spaghetti)

4 tbsp

Pecorino Romano

4 tbsp

Parmesan

1 tsp

Black pepper (ground)

2 tsp

Olive oil

Stovetop, Pot (small), Colander

Step 1
Grate the Pecorino Romano & Parmesan cheeses into a large bowl. Add the black pepper & a splash of cold water. Mix until a thick paste forms, add more water if needed.
Step 2
In a large pot of salted, boiling water, cook the pasta according to package instructions. 1 min before it's finished cooking, reserve about 1 cup of the cooking liquid. Drain the pasta.
Step 3
Using tongs, add the cooked pasta to the bowl with the cheese paste. Add a few splashes of the cooking liquid & a drizzle of olive oil. Mix vigorously with tongs until the pasta is well coated. Add an additional splash of cooking liquid to thin the sauce, if needed. Mix to combine.
Step 4
Serve, topped with additional grated cheese & fresh pepper. Enjoy!