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Cacio e Pepe Spaghetti

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PREP TIME
5 min
COOKING TIME
15 min
TOTAL TIME
20 min
SERVINGS
4 servings
Dinner Italian
Cacio e Pepe Spaghetti
Ingredients
  • 1 pound spaghetti
  • 6 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons ground black pepper
  • 1 3/4 cups grated Pecorino Romano cheese
Instructions
1
Begin by filling a substantial container with salted water and placing it on the stovetop. Bring this liquid to a rolling boil, indicating that it has reached its maximum temperature.
2
Next, cook the spaghetti in this boiling water mixture, stirring it occasionally to prevent it from sticking together. Continue cooking until the spaghetti is tender but still retains a slight firmness when bitten into, which should take around 12 minutes.
3
Before proceeding, set aside a cup of the cooking water that was used to prepare the spaghetti.
4
Now, heat a generous amount of olive oil in a large cooking vessel over medium heat. Allow the garlic and pepper to cook in this hot oil for 1 to 2 minutes, stirring constantly until they release their fragrance.
5
Add the cooked spaghetti to this skillet and combine it with the Pecorino Romano cheese.
6
To create a sauce, gradually add 1/2 cup of the reserved cooking water to this mixture. Stir constantly until the cheese is fully melted and the sauce is well combined, which should take around 1 minute.
7
Continue to add more cooking water in small increments of 1 tablespoon at a time, stirring constantly until the sauce coats the spaghetti evenly. This process should take an additional 1 minute.