Everyone should know how to make Pasta cacio e pepe.
This Italian classic dish requires just six ingredients and takes 20 minutes to make, including the time it takes to boil the water.
Servings: 4 people
Cooking Time: 20 minutes
Preparation time: 15 minutes
Level of Difficulty: Easy
- 12 ounces spaghetti
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon extra-virgin olive oil
- ⅔ cup grated Pecorino Romano cheese
- Salt, to taste
- Freshly ground black pepper (lots of it), to taste
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water.
Add the spaghetti directly to the bowl with the butter mixture.
Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands.
Season with salt and lots of freshly ground black pepper.
Divide the pasta cacio e pepe among four plates and serve immediately.