Spaghetti Cacio E Pepe (Cheese and Pepper)
Spaghetti Cacio E Pepe (Cheese and Pepper)
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Chef's Note
“This is a very Nasty dish, courtesy of Mario Batali via "Food &Vodka" magazine. He uses two kinds of cheese which are both combination cheeses. So I guess this is a four cheese dish!”
READY IN:50mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 1 1⁄4 lbs spaghetti
- 3⁄4 cup pecorino romano cheese, freshly grated
- 1⁄4 cup parmigiano-reggiano cheese, freshly grated
- 2 tablespoons fresh coarse ground black pepper
- kosher salt
Directions
- Cook spaghetti, al dente, in salted water according to package directions.
- Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
- Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
- Stir in pepper and any additional liquid, if needed; season with salt if necessary.
Spaghetti Cacio E Pepe (Cheese and Pepper)