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.
Equipment
- Large pot for boiling pasta
- Colander
- Large skillet or sauté pan
- Wooden spoon or tongs
- Cheese grater
Ingredients
- 1 pound spaghetti or bucatini
- 2 cups finely grated Pecorino Romano cheese
- 2 tablespoons freshly ground black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente.
- Reserve 1 cup of pasta cooking water before draining.
- In a large skillet, toast black pepper over medium heat for 30 seconds.
- Add 1/2 cup of reserved pasta water to the skillet and bring to a simmer.
- Add cooked pasta to the skillet and toss to coat.
- Remove from heat and add grated Pecorino Romano, stirring until cheese melts.
- Add more pasta water if needed to create a creamy sauce.
- Serve immediately, garnished with extra cheese and pepper.