Spaghetti Cacio e Pepe Recipe
"This is a recipe that we have made in our family for many years–everyone loves it. It’s a very basic and easy variation on mac ‘n cheese."
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
- Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.
- Cook’s Notes:
- Substitute butter for the olive oil if preferred. For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese.
- I have added other ingredients depending on my main dish to enhance flavors (like pancetta); I always experiment when creating food.
Per Serving: 806 calories;36 g fat;87.8 g carbohydrates;31.6 g protein;54 mg cholesterol;633 mg sodium.Full nutrition
Source: Read Full Article