Recipes Spaghetti

Spaghetti Cacio E Pepe (Cheese and Pepper)

Name: Spaghetti Cacio E Pepe (Cheese and Pepper)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 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

(2)

Recipe by threeovensthreeovens

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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.
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