Name: Cacio e Pepe
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 pound spaghetti, bucatini, or thick spaghetti -; 1 3/4 teaspoons kosher salt, divided -; 3 ounces (1 3/4 cup) Pecorino Romano cheese, fresh and finely grated -; 1 ounce (1/2 cup) Parmigiano Reggiano cheese, fresh and finely grated -; 2 tablespoons heavy cream -; 2 teaspoons extra-virgin olive oil -; 1 teaspoon black pepper, freshly cracked, plus extra for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cacio e Pepe

1. 1 pound spaghetti, bucatini, or thick spaghetti -

2. 1 3/4 teaspoons kosher salt, divided -

3. 3 ounces (1 3/4 cup) Pecorino Romano cheese, fresh and finely grated -

4. 1 ounce (1/2 cup) Parmigiano Reggiano cheese, fresh and finely grated -

5. 2 tablespoons heavy cream -

6. 2 teaspoons extra-virgin olive oil -

7. 1 teaspoon black pepper, freshly cracked, plus extra for garnish -

How to cook deliciously - Cacio e Pepe

1. Stage

Cook the pasta: In a large pot, add water and bring it to a boil. Add 1 1/2 teaspoons salt and pasta, stirring occasionally until al dente (follow manufacturer's cook times). Reserve 1 1/2 cups of pasta water. Drain the pasta into a colander, then transfer the pasta to a large bowl.

2. Stage

Make the sauce: Into a medium bowl, add the finely grated Pecorino Romano and Parmigiano Reggiano cheeses. Slowly whisk in 1 cup of the hot reserved pasta water until smooth, or nearly smooth. Whisk in the heavy cream, olive oil, black pepper, and remaining 1/4 teaspoon salt.

3. Stage

Combine the pasta and sauce: Slowly pour the cheese sauce over the pasta, and gently toss to combine. Continue to mix the pasta for 1 to 2 minutes, gradually adding in the remaining 1/2 cup of pasta water as needed, until the desired consistency is reached.

4. Stage

Serve: Divide pasta among bowls and garnish with extra cheese and black pepper.