This spaghetti cacio e pepe recipe has been made in our family for many years and everyone loves it It is a very basic and easy variation on mac and cheese
Prep Time
20 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water
stirring occasionally
until tender yet firm to the bite
about 12 minutes. Reserve 1 cup cooking water
then drain spaghetti.
Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant
1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted
about 1 minute. Stir in more cooking water as needed
1 tablespoon at a time
until sauce coats spaghetti
about 1 minute more.
Cook’s Note
You can substitute butter for olive oil.Adjust the amount of cooking water added in Step 2 for a thicker or thinner sauce. If you add too much water
add some more cheese.I add flavor-enhancing ingredients like pancetta
depending on my main dish. I always experiment when creating food.
