Rachael Ray’s Cacio e Pepe Recipe is Unforgivable

Toast the raw spaghetti in a big wide skillet until it's deep brown and fragrant.

Add 3 turns of extra virgin olive oil to the skillet over moderate heat.

Once the olive oil starts to ripple, add 3 tablespoons of butter and let it bubble and foam.

Add 1 pound of spaghetti to the skillet when the butter is foaming.

Add 1 tablespoon of coarse black pepper to the spaghetti in the skillet.

Continue to toast the spaghetti until it is deep brown.

Add 1 quart of water to the skillet and turn the heat up to bring it to a boil.

Cook the pasta, stirring occasionally, for about 6 to 7 minutes.

Reserve some starchy cooking water before adding cheese.

Add Pecorino Romano cheese to the pasta for the last 2 minutes of cooking time.

Equipment Needed

Dietary

Allergens