Made with just 5 ingredients, there's nothing minimalist about the rich and creamy taste of this cacio e pepe pasta dish.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
347 Calories
Recipe Instructions
Step 1
Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
Step 2
Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
Step 3
Serve with additional cheese, if desired.
Ingredients
salt to taste
2 (16 ounce) packages dried spaghetti
6 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons coarsely ground black pepper
3.5 cups finely grated Pecorino Romano cheese, or more to taste
