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Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)
Before cooking
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Steps as written in the recipe card.
3 steps2 min
Ingredient prep checklist
- Pecorino Romano Cheese: 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
1 min
Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
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Step help
Step timer
1:00
Target: 1 min
Watch for
Timing1 minute
about 1 minute
Source
Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)
References
This step uses
- 4 tablespoons (60ml) extra-virgin olive oil, divided
- Coarsely ground black pepper, to taste
Equipment reference
- Skillet, required
Full ingredient reference
- 4 tablespoons (60ml) extra-virgin olive oil, divided
divided
- Coarsely ground black pepper, to taste
to taste
- 1/2 pound (225g) spaghetti
- Kosher salt, to taste
to taste
- 2 tablespoons (30g) unsalted butter
- 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving