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Spaghetti Cacio E Pepe
SAVE RECIPE
8
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READY IN:
50mins
SERVES:
4-6
UNITS:
US
INGREDIENTS
Nutrition
1
1
⁄
4
lbs
spaghetti
3
⁄
4
cup
pecorino romano cheese
, freshly grated
1
⁄
4
cup
parmigiano-reggiano cheese
, freshly grated
2
tablespoons
fresh coarse ground black pepper
kosher salt
DIRECTIONS
Cook spaghetti, al dente, in salted water according to package directions.
Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
Stir in pepper and any additional liquid, if needed; season with salt if necessary.
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