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Cacio E PepeBy Alex OnikThis classic pasta dish comes together in less than 30 minutes and brings all the creamy cheesy goodness you want. The best part is? Only 4 ingredients.
2 ServingsYield
5 MinutesPrep Time
15 MinutesCook Time
IngredientsInstructions
2 and 2/3 Cups of Spaghetti2/3 Cup of Parmigiano Cheese1/2 Tbsp of Black Pepper + extra to finishOlive Oil - a generous glug + extra to finish
1
Prep the ingredients: Finely grate 75g Parmigiano cheese and crack about 1 tbsp of black pepper.
2
Boil the pasta: Cook 200g spaghetti in salted boiling water, setting a timer for 2 minutes less than the package instructions.
3
Toast the pepper: In a large pan over low heat, toast the cracked pepper until fragrant—be careful not to burn it.
4
Make the sauce base: When the pasta’s 2 minutes from done, add a ladle of pasta water to the pan with the pepper.
5
Finish cooking the pasta: Transfer the pasta directly into the pan. In a bowl, mix the cheese with a ladle of pasta water to form a paste, then stir it into the pasta until creamy. Add more pasta water as needed to loosen the sauce.
6
Serve: Turn off the heat, stir in a splash of olive oil, and plate with extra pepper and a drizzle of oil.
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