Cacio e Pepe

#vegetarian #pasta  #Italian #Romano

 

4 tablespoons (60 ml) extra-virgin olive oil, divided

1 teaspoon coarsely ground black pepper

1/2 pound (225 g) spaghetti, do not drain

Kosher salt, to taste

2 tablespoons (30 g) unsalted butter

2 ounces Pecorino Romano cheese (about 1 cup; 55 g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving

Garnish with more grated cheese, either Romano or Parmesan, a couple of grinds of pepper and the zest of 1/2 lemon, if desired

 

 

1. Heat 3 tablespoons olive oil and a teaspoon of freshly ground black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Take off heat but leave in pan.

2. Heat a few cups of salted water to boiling. Add spaghetti and make sure that pasta is covered with water. Stir occasionally with a fork or pasta --- to prevent from clumping. Cook until spaghetti is al dente.

3. Meanwhile, add 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter until melted.

4. Add cheese and remaining tablespoon olive oil to the skillet and stir until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency. 

5. Using pasta tongs, lift undrained spaghetti and transfer it to the oil/butter/cheese mixture and toss until the sauce coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

6. Remove pan from heat; add more grated Romano and toss. Adding more pasta liquid if the pasta is too dry. Serve pasta, grating more pepper and cheese on top if desired. You can use more Romano or try some Parmesan for a nice mix.  Serve as a side or add a fresh green or tomato salad as an accompaniment. Crusty French or Italian Bread is always welcome! Buon Appetito!