Spaghetti Cacio e Pepe
1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 ¾ cups grated Pecorino Romano 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.
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.
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