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Giada De Laurentiis

Giada De Laurentiis adds a touch of celebrity magic to cacio e pepe. This Roman pasta dish is elegant and simple. It's made with Pecorino Romano cheese and black pepper, creating a creamy, bold flavor.
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Ingredients Equipment Method

Ingredients
  

  • 1 pound spaghetti or bucatini
  • 2 cups finely grated Pecorino Romano cheese
  • 2 tablespoons freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Salt for pasta water

Equipment

  • Large pot for boiling pasta
  • Colander
  • Large skillet or sauté pan
  • Wooden spoon or tongs
  • Pepper grinder

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
  2. Reserve 1 cup of pasta water before draining.
  3. In a skillet, heat olive oil over medium heat. Add pepper and toast for 1 minute.
  4. Add 1/2 cup of reserved pasta water to the skillet and bring to a simmer.
  5. Add the drained pasta to the skillet and toss to coat.
  6. Remove from heat and add cheese, stirring vigorously until creamy.
  7. Add more pasta water if needed to achieve desired consistency.
  8. Serve immediately with extra cheese and pepper on top.