CACIO e PEPE (SPAGHETTI WITH CHEESE AND PEPPER) | RICHARD IN THE KITCHEN

In a saute pan over medium low heat, add extra virgin olive oil and fresh ground black pepper, stirring to combine.

Once it starts to sizzle, take it off the heat.

In another saute pan, add spaghetti and cover with just enough water.

Add salt to the water and stir occasionally, bringing it to a boil.

Cook spaghetti about one minute less than package directions for al dente.

Take a little bit of the starchy cooking water and add it to the oil and pepper mixture.

Add a couple of pats of butter to the mixture.

Using tongs, take the cooked spaghetti and put it in the oil, pepper, and butter mixture.

Top with Pecorino Romano cheese and a little more olive oil.

Stir with one hand while shaking the pan with the other until a creamy sauce forms.

Plate the spaghetti and top with parsley and more cheese.

Equipment Needed

Allergens