Spaghetti Cacio E Pepe (Cheese and Pepper) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very simple dish, courtesy of Mario Batali via Food & Wine magazine. He uses two kinds of cheese which are both combination cheeses. So I guess this is a four cheese dish! Ingredients:
3/4 lb spaghetti |
3/4 cup pecorino romano cheese, freshly grated |
1/3 cup parmigiano-reggiano cheese, freshly grated |
1 tablespoon fresh coarse ground black pepper |
kosher salt |
Directions:
1. Cook spaghetti, al dente, in salted water according to package directions.
2. Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
3. Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
4. Stir in pepper and any additional liquid, if needed; season with salt if necessary.
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