Barilla® Michael Voltaggio’s Pasta Pomodoro Dressed Up as Cacio e Pepe



Ingredients for 6 people

  • 1 box Barilla® Pronto® Spaghetti
  • 3 cups of cold water
  • 1 cup tomato juice
  • ½ cup Pecorino Romano cheese, finely grated, divided
  • 6 tablespoons extra virgin olive oil, divided
  • ½ cup basil leaves, torn
  • Sea salt and fresh black pepper to taste


  1. 1
    Combine tomato juice, 4 tablespoons olive oil and water, add salt to taste.
  2. 2
    Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour water and tomato mixture into the pan ensuring that the water covers the pasta.
  3. 3
    Turn on the burner to high and set your timer to 10 minutes (optional: add about ½ teaspoon of salt to taste).
  4. 4
    Cook on high, stirring regularly, until most of the liquid absorbed, about 10 minutes but may vary by stove.
  5. 5
    Remove pan from heat and season generously with fresh cracked pepper. Add grated cheese, reserving some to sprinkle on top. Stir until everything is well combined.
  6. 6
    After plating, drizzle 2 tablespoons olive oil and sprinkle cheese and basil over the top.
  7. 7
    Add extra cracked pepper if desired.

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