Quick Cacio e Pepe
70% authentic · Italian-American
A simplified version of Cacio e Pepe that uses a bit of butter or olive oil to help emulsify the sauce, making it more forgiving and quicker to achieve a creamy texture.
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Ingredients
- Spaghetti400g
- Pecorino Romano cheese150g, finely grated
- Black pepper1.5 tsp, freshly cracked
- Butter or Olive Oil1 tbsp
- Saltto taste, for pasta water
Steps
- 1
Cook spaghetti in salted boiling water until al dente. Reserve about 1.5 cups of pasta water.
- 2
In a large skillet, melt the butter or heat the olive oil over medium heat. Add the cracked black pepper and toast briefly.
- 3
Add about 1 cup of the hot pasta water to the skillet and bring to a simmer.
- 4
Drain the spaghetti and add it to the skillet. Toss well.
- 5
Remove the skillet from the heat. Gradually add the grated Pecorino Romano, tossing constantly. Add more pasta water, a little at a time, until a creamy sauce forms.
- 6
Serve immediately.
