Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 100 ml of pasta water before draining the spaghetti.
- In a large mixing bowl, combine finely grated Pecorino Romano cheese and freshly cracked black pepper.
- Drizzle the olive oil into the bowl with the cheese and pepper, combining until a paste forms.
- Add the drained spaghetti to the bowl with the cheese mixture, and quickly toss to combine, adding reserved pasta water gradually until reaching a creamy consistency. The heat of the pasta will melt the cheese.
- Taste and adjust with additional salt if necessary, then serve immediately garnished with parsley, and accompanied by a fresh salad.
- For the salad, simply mix arugula and halved cherry tomatoes, drizzle with olive oil, and toss gently before serving alongside the pasta.
Nutrition
Notes
Feel free to play with the ingredients—try adding other greens to your salad, like spinach or radicchio, to give it your own twist! If you're in a hurry, using pre-packaged salad greens can save time without sacrificing freshness. This dish tastes best when served immediately, but you can store leftover Cacio e Pepe in an airtight container for up to two days; reheat gently to keep the cheese creamy. Enjoy your culinary journey through Rome!