The one staple you will always find in my pantry is pasta, my favorite being spaghetti. Cacio e Pepe is an easy to make, delicious, pantry- friendly dish. With just the right amount of kick from the pepper and of saltiness and creaminess from the cheese, this spaghetti dish is perfect comfort food to enjoy on a chilly day.
Ingredients
kosher salt
8 ounces spaghetti
4 tablespoons unsalted butter
1 1/2 teaspoon freshly cracked black pepper
1 cup finely grated Parmesan
1/2 cup finely grated Pecorino Romano
Directions
Bring 4 quarts water to a boil in a large pot. Season with salt, add spaghetti and cook until al dente, stirring occasionally. Drain spaghetti and reserve 3/4 cup pasta cooking water.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add pepper and cook for about 1 minute.
Add 1/2 cup of reserved pasta water to the skillet a to a simmer. Add the spaghetti and remaining butter. Reduce the heat to low and add the Parmesan, stirring and tossing. Remove the skillet from the heat; add the Pecorino Romano, stirring and tossing until the cheese is melted, and sauce coats the spaghetti. Add more pasta water if needed.
follow Anne on Pinterest, Threads, Bluesky, and Instagram @AnneFretz
Comments
Post a Comment