Cacio e Pepe translates to cheese and pepper, don't be fooled by the simplicity of this dish it is simply exquisite.
- Total Fat
- Total Carbohydrates
Ingredients 2 Number of Servings
120 g Barilla Spaghetti
100 g Pecorino Romano
20g Extra Virgin Olive Oil
Black pepper, to taste
Boil a large pot of salted water. Once the water is boiling, cook the Spaghetti according to the instructions on the pack.
COOK THE SAUCE
While the pasta is cooking, add the grated Pecorino in a mixing bowl with a good handful of black pepper and two tablespoons of Extra Virgin Olive Oil.
COMBINE AND SERVE
Once the pasta is cooked, set aside some cooking water, and drain. Add the reserved cooking water to the mixing bowl and allow the cheese to melt into a creamy consistency. Toss the Spaghetti in the mixing bowl and mix well until combined with the sauce. Serve with an extra helping of black pepper.