Cacio e Pepe
Toasting cracked black pepper in oil brings out the spice’s floral, spicy notes in this crave-worthy Cacio e Pepe, and simmering the spaghetti in less water gives the cooking liquid a starchy boost that helps create a velvety sauce.
Ingredients
- 2 tbspCanola Oil
- 1 tspcracked black pepper, for serving plus more
- 12 ozspaghetti
- Kosher Salt
- 3 ozPecorino Romano, with rasp (about 3/4 cup), finely grated
- 1 ozParmesan, with rasp (about 1/4 cup), finely grated
Instructions
- 1
In medium skillet, heat oil and pepper on medium-low until pepper starts to sizzle, about 2 minutes; remove from heat.
- 2
Place pasta in large skillet and add enough water to cover completely (about 4 cups). Bring to a boil, season with 1/2 teaspoon salt and cook, separating and stirring with tongs, until just tender, 7 to 10 minutes.
- 3
Stir 1/4 cup pasta water into pepper oil, then use tongs to transfer spaghetti to skillet and toss, adding cheeses and additional 1 to 2 tablespoons pasta water and stirring vigorously, until cheese melts, a creamy sauce is created and pasta is fully coated. Season with salt and additional black pepper.<br/>