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Giada De Laurentiis' cacio e pepe

Explore Italian cuisine with Giada De Laurentiis' cacio e pepe. This beloved pasta recipe is all about simplicity. Giada makes this Roman classic even better.
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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
  • Salt for pasta water

Equipment

  • Large pot for boiling pasta
  • Colander
  • Large skillet or sauté pan
  • Wooden spoon or tongs
  • Cheese grater

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente.
  2. Reserve 1 cup of pasta cooking water before draining.
  3. In a large skillet, toast black pepper over medium heat for 30 seconds.
  4. Add 1/2 cup of reserved pasta water to the skillet and bring to a simmer.
  5. Add cooked pasta to the skillet and toss to coat.
  6. Remove from heat and add grated Pecorino Romano, stirring until cheese melts.
  7. Add more pasta water if needed to create a creamy sauce.
  8. Serve immediately, garnished with extra cheese and pepper.