Cacio e Pepe

parmigiano reggiano, pasta, black pepper

STARS

We adore simple when it's delicious, as in this classic Roman pasta recipe called cacio e pepe (cheese and pepper). Cook spaghetti until al dente and top it with grated parmesan cheese and large pieces of ground black pepper. Get ready to twirl your fork!

Difficulty Level

Total Time: 20 minutes

Active Time: 10 minutes

Ingredients

Cacio e Pepe

1 cup grated parmesan, plus more for serving
1/2 cup heavy cream
1/4 cup olive oil
1 cup vegetable or chicken broth
1 teaspoon salt
1/2 teaspoon pepper
8 ounces spaghetti
Coarsely ground pepper

Directions

In a medium saucepan, heat the cheese, cream, olive oil, broth, salt and pepper until the cheese is melted and the sauce is smooth.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, reserving 1 cup of pasta water, return to the pot.

Toss the pasta with the sauce, adding reserved pasta water as necessary to coat the noodles.

Divide the pasta between plates and garnish with parmesan and freshly ground black pepper.

Cacio e Pepe

parmigiano reggiano, pasta, black pepper

STARS

Difficulty Level

Total Time: 20 minutes

Active Time: 10 minutes

Servings: 4

Ingredients

Cacio e Pepe

1 cup grated parmesan, plus more for serving
1/2 cup heavy cream
1/4 cup olive oil
1 cup vegetable or chicken broth
1 teaspoon salt
1/2 teaspoon pepper
8 ounces spaghetti
Coarsely ground pepper

Directions

In a medium saucepan, heat the cheese, cream, olive oil, broth, salt and pepper until the cheese is melted and the sauce is smooth.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, reserving 1 cup of pasta water, return to the pot.

Toss the pasta with the sauce, adding reserved pasta water as necessary to coat the noodles.

Divide the pasta between plates and garnish with parmesan and freshly ground black pepper.