**[Source](https://youtu.be/U4eaNqTbDDA?si=JqP1l8E30hIlYfmf)**
> Note: all that was provided was the ingredients for each. The rest was generated by ChatGPT.
### Description
A traditional Roman pasta dish, Cacio e Pepe, combines the sharp, salty tang of Pecorino Romano cheese with the warmth of black pepper to create a simple yet decadent flavor. Perfect for a quick yet gourmet meal.
### Timing
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 2
### Ingredients
- Spaghetti: 240 g
- Pecorino cheese: 300 g
- Water: 30 ml
- Black pepper: 2 g
### Instructions
1. **Prepare the Pecorino Cream:**
Grate the Pecorino Romano cheese finely and set it aside.
2. **Cook the Pasta:**
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, reserving about 1 cup of the pasta cooking water.
3. **Toast the Black Pepper:**
In a large skillet or pan, toast the black pepper over medium heat for 1-2 minutes to enhance its aroma.
4. **Combine Ingredients:**
Add 30 ml of the reserved pasta cooking water to the skillet with the black pepper and reduce the heat to low. Gradually add the grated Pecorino cheese, stirring continuously to create a smooth sauce. If needed, add more pasta water, a little at a time, to achieve the desired creamy consistency.
5. **Mix the Pasta:**
Add the cooked spaghetti to the skillet and toss thoroughly to coat the pasta evenly with the sauce.
6. **Serve:**
Plate the pasta immediately, garnished with additional Pecorino cheese and freshly cracked black pepper if desired.
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