Cacio e Pepe Pasta
- 15 m
Description
A traditional Roman pasta dish called cacio е pеpе usеs basic ingrеdiеnts to produce a powerful tastе. It all comеs down to thе idеal balancе of chееsе and pеppеr which produces a saucе that is flavorful and crеamy and just a touch fiеry. This is a grеat еvеning suppеr choicе bеcausе it is quick and simple to makе.
Ingredients(6)
Steps
Step 1
Fill a large pot with water, add a generous amount of salt (like seawater), and bring it to a boil. Once the water is boiling, add the spaghetti or bucatini and cook according to the package instructions for al dente pasta. While the pasta is cooking, proceed to Sector 2 for the sauce.
Step 2
In a skillet, heat the olive oil over low heat. Be careful not to overheat it; you want it warm, not sizzling. Add the freshly ground black pepper to the warm olive oil and let it toast for a minute or so. This helps release its flavours. Reserve a cup of pasta cooking water, drain the cooked pasta, and add it to the skillet with the pepper and oil. Toss to coat the pasta.
