Classic Cheese and Pepper Spaghetti (Cacio e Pepe)
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 909
- Total Fat
- 39
- Saturated Fat
- 17
- Carbohydrates
- 89
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 48
- Cholesterol
- 63
- Sodium
- 1286
- Total: 20 min
- Active: 20 min
Ingredients
Kosher salt
1 pound spaghetti
1/4 cup extra-virgin olive oil
1 tablespoon crushed black peppercorns, plus coarsely ground for garnish
2 1/2 cups grated Parmesan, plus more for garnish
Directions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, reserving 2 cups of the pasta cooking water.
- Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add the peppercorns and cook, stirring, until fragrant, 1 to 2 minutes. Add the pasta and 1 1/2 cups pasta cooking water and toss to combine. Slowly add the Parmesan and stir until the pasta is coated. Adjust the consistency with a little more of the reserved water if needed and season with salt to taste and garnish with more Parmesan and coarsely ground pepper if desired.