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My review
Spaghetti Cacio e Pepe
Jennifer Torrey-Manning
"This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese."
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Ingredients
23 m servings 806 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
- Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.
Footnotes
- Cook's Notes:
- Substitute butter for the olive oil if preferred. For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese.
- I have added other ingredients depending on my main dish to enhance flavors (like pancetta); I always experiment when creating food.
Nutrition Facts
Per Serving: 806 calories; 36 g fat; 87.8 g carbohydrates; 31.6 g protein; 54 mg cholesterol; 633 mg sodium. Full nutrition
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Reviews
Read all reviews 4858 Ratings
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Most helpful positive review
4/17/2016
Super simple and quick to make! If you're a college student like I am, this is a thousand times better than ramen! I just added a pinch or two of red pepper flakes to add some heat and voíla!
Most helpful critical review
8/3/2017
I made a huge mistake when I made this. I made it with thin wheat spaghetti. I should have used regular so unless you want a mucky mess, use regular spaghetti.
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4/17/2016
Super simple and quick to make! If you're a college student like I am, this is a thousand times better than ramen! I just added a pinch or two of red pepper flakes to add some heat and voíla!
4/10/2016
An Italian classic. I left out the garlic and oil. Thank you for the recipe.
4/12/2017
This dish is easy to make, and it's delicious! I bought a Kitchenaid Pasta Press, and I have been experimenting with a variety of recipes. This one is a keeper! I added Aleppo pepper at the end ...
9/26/2016
Simple goodness on a plate. I have made this as a quick dinner for myself and wife a few times and it never disappoints. Sometimes I add some extra vegetation, but as a whole, this recipe is g...
11/27/2017
This is a classic Italian recipe. My family is from the Italian Alps and use Dairy products profusely in cooking. This is a go to for me when I have left over pasta. Use SALTED BUTTER and FRY...
9/29/2017
This is a variation on the classic Roman dish except the Romans don't add garlic. The name is cacio e pepe: cheese and pepper. The addition of garlic changes the dish but it is still tasty. Thi...
6/25/2017
This was easy and very fast. The only change I made was the cheese. I only had fresh parmesean cheese so I used that. It was tasty and fast so what more do you want? When I rewarmed it the next ...