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Spaghetti Cacio e Pepe

Ingredients

  • 1 lb spaghetti
  • 1 tbsp black pepper
  • 4 oz pecorino romano
  • Olive oil
  • Salt

Steps

  • Cook the spaghetti al dente, usually about 1-2 min less than the package instructions.
    • Remember: the water for boiling should be as salty as the sea!
    • Reserve 2 cups of the pasta water when you’re done.
  • Coat a pan in olive oil and heat over medium heat.
  • Once the oil is shimmering, add the pepper and cook for half a minute or so.
  • Add 3/4 cup of the pasta water and let it boil to form an emulsion.
  • Drain the pasta and toss it in the pan.
  • Sprinkle most of the cheese into the pasta and toss to combine. Add additional pasta water as needed to prevent clumping.
  • Garnish with more cheese and black pepper.