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Spaghetti Cacio e Pepe Recipe!



Spaghetti Cacio e Pepe Recipe

Servings: 4 to 6

This classic Roman pasta dish, known as Cacio e Pepe, features just a few ingredients—spaghetti, black pepper, and Pecorino Romano cheese—yet it’s packed with flavor. Originating in Naples in the 14th century, pasta was once called vermicelli (meaning "little worms") due to its long, slender shape. The key to this simple recipe is high-quality ingredients, especially freshly grated Pecorino Romano.

Ingredients:

Salt

1 pound spaghetti or linguine

2 tablespoons extra virgin olive oil

1 tablespoon coarsely ground black pepper

1 cup freshly grated Pecorino Romano cheese


Instructions:

1. In a large saucepan, bring at least 4 liters of water to a boil. Add 2 tablespoons of salt and the pasta, ensuring it’s fully submerged. Stir well and cook over high heat, stirring frequently, until the pasta is al dente—tender yet firm to the bite. Drain, reserving some of the pasta water.


2. Transfer the pasta to a large bowl. Toss it with olive oil, black pepper, half of the grated Pecorino, and a small amount of the reserved pasta water, stirring until the cheese melts and a creamy sauce forms. Add the remaining cheese and toss again.


3. Serve immediately and enjoy this deliciously simple dish!



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