Spaghetti Cacio e Pepe

Name: Spaghetti Cacio e Pepe
Prep time: 5 min
Cook time: 18 min
Yield: 4
Ingredients: 1 pound spaghetti; 6 tablespoons olive oil; 2 cloves garlic, minced; 2 teaspoons ground black pepper; 1 3/4 cups grated Pecorino Romano cheese

⏱️ Ready in 23 min 🥄 Prep 5 min 🔥 Cook 18 min 👥 4 servings

This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.

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🔗 Recipe adapted from AllRecipes

#Pasta #Under 1 Hour #Under 30 Minutes #Lunch

📊 At a Glance

Prep 5 min

Cook 18 min

Serves 4

Difficulty Easy

🛒 Ingredients

1 pound spaghetti

6 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons ground black pepper

1 3/4 cups grated Pecorino Romano cheese

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 807

% Daily Value*

Total Fat 36g 46%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 633mg 28%

Total Carbohydrate 87.8g 32%

Dietary Fiber 3.9g 14%

Total Sugars 3.4g

Protein 31.6g 63%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes.

Scoop out some of the cooking water and reserve.

Drain spaghetti.

Heat oil in a large skillet over medium heat.

Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes.

Add spaghetti and Pecorino Romano cheese.

Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute.

Add more cooking water until sauce coats spaghetti, about 1 minute more.