Cacio e Pepe Spaghettio's
Let's take it back to a childhood classic... Spaghettio's!
Servings: 4 people
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.