Cacio e Pepe

Name: Cacio e Pepe
Cuisine: italian
Ingredients: 400 g spaghetti; 200 g Pecorino Romano cheese, finely grated; 2 tsp freshly ground black pepper; 2 tsp kosher salt; 1.5 L water for boiling pasta; 2 tbsp extra-virgin olive oil; 30 g unsalted butter; 1/4 cup reserved pasta cooking water; Optional: pinch of red pepper flakes

MBG-eligible

Ingredients

400 g spaghetti
200 g Pecorino Romano cheese, finely grated
2 tsp freshly ground black pepper
2 tsp kosher salt
1.5 L water for boiling pasta
2 tbsp extra-virgin olive oil
30 g unsalted butter
1/4 cup reserved pasta cooking water
Optional: pinch of red pepper flakes

Instructions

11. Bring water to a boil, add salt, and cook spaghetti al dente according to package instructions.
22. While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
33. Add freshly ground black pepper (and red pepper flakes if using) and toast for 30 seconds to release aroma.
44. Drain spaghetti, reserving 1/4 cup of the starchy cooking water.
55. Transfer hot spaghetti to the skillet, toss to coat with pepper and butter.
66. Remove skillet from heat and gradually sprinkle grated Pecorino Romano while continuously stirring to form a creamy emulsion, adding reserved pasta water as needed.
77. Serve immediately, finishing with an extra grind of black pepper and a sprinkle of Pecorino.

Source: llm-generated