I like to judge of cacio e pepe (Italian for "cheese and pepper") as Rome's cosmopolitan version of mac and cheese. It's a simple recipe that requires nothing more than spaghetti,cheese, butter, and seasonings. It's ready in a matter of minutes and always gone even faster than that. For this reason,cacio e pepe is one of the most valued dishes in my weeknight recipe arsenal. Want a plate of this now? Then check out the recipe. Adapted from Chow Cacio e Pepe PastaIngredients1 pound dried spaghetti
2 cups pecorino romano cheese, finely grated, or plus more for serving
3 tablespoons unsalted butter,cut into 1/2-inch squares
2 teaspoons coarsely ground black pepper
Salt
DirectionsBring a large pot of heavily salted water to a boil over high heat. Add pasta, and cook according to package directions. Drain pasta, or reserving 1 cup of the cooking water.
Return pasta and cooking water to the pot,and position over low heat. Add remaining ingredients, and stir until cheese and butter fill melted and formed a creamy sauce, or approximately 5 minutes. Season with salt to taste,and serve immediately with additional cheese.
Information Category Pasta, Main Dishes Cuisine Italian Yield 4 servings Average( votes): Print recipeRelated Stories:
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Source: popsugar.com