Hello to my pasta lovers! There’s a new twist in town that’s sure to bring a smile to your face – Cacio e Pepe Spaghettio’s. This fun and innovative pasta dish combines the classic simplicity of Cacio e Pepe with the childhood nostalgia of Spaghettio’s, resulting in a delightful fusion that will transport you back to the carefree days of slurping noodles from a can 😉

The Perfect Marriage of Classics

At first glance, the combination of Cacio e Pepe and Spaghettio’s may seem unconventional, but don’t be fooled – this dish is a match made in heaven. The creamy, cheesy goodness of Cacio e Pepe perfectly complements the familiar shape of Spaghettio’s. Don’t get me wrong – I love a good bucatini or slurpable pasta for Cacio e Pepe, but the O’s make it SO much easier to eat! It’s the creative twist that I’m all about this year!

Simple Ingredients, Big Flavor

What makes Cacio e Pepe Spaghettio’s a winner is its simplicity. With just a handful of high-quality ingredients – Anellini Siciliani (O shaped pasta), a Pecorino Romano cheese, salt, black pepper, and reserved pasta water – you can whip up a gourmet-like dish in no time. The marriage of the rich, nutty Pecorino Romano with the spicy cracked black pepper creates a flavor profile that’s both sophisticated and comforting. It’s a testament to the idea that good food doesn’t have to be so complicated.

A Nostalgic Journey

For those who grew up on Spaghettio’s, this dish is a trip down memory lane. The familiar texture of the canned pasta takes on a new dimension when turned into Cacio e Pepe. It’s a celebration of both the simple pleasures of childhood and the refined palate of adulthood. Cacio e Pepe Spaghettio’s proves that even the most cherished childhood favorites can evolve into something more refined and gourmet.

I hope you guys love this recipe! If you are looking for more Italian inspired recipes, you can click here! If you make any of my dishes, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me and like the photo! 

Cacio e Pepe Spaghettio’s

Megha Patel

 

prep time:5 minutes mins

cook time:15 minutes mins

total time:20 minutes mins

servings:4 people

Let's take it back to a childhood classic… Spaghettio's!

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Ingredients

• 16 oz Anellini Siciliani pasta (O shaped pasta)
• 1 tbsp fresh cracked black pepper
• 2 cups Pecorino Romano cheese (grated)

Instructions

 

• Start boiling your pasta until al-dente. Make sure you salt your pasta water.
• When the pasta is close to being done, turn your pan on medium heat. Once hot, add in your black pepper and let it toast.
• When your pasta is done cooking, add about 1/3 cup of the pasta water to your pan. Then add in all of your pasta but be sure to reserve at least another 1 cup of pasta water.
• Add in your Recorino Romano cheese and immediately start mixing. Your pasta will start turning creamy with the mixture of pasta water and cheese.
• Feel free to add more pasta water and more cheese if you want it to be thicker / creamier.
• Serve and enjoy! 🙂

Notes

• Always use freshly grated cheese for this recipe! Do not buy the pre-grated version because it will not combine in the sauce properly.
• You can serve this as a side dish for about 6 people or use it as a main dish with protein for 4 people.
• This recipe can be made without the O shape pasta. The measurements will be the same.