Spaghetti Cacio e Pepe

F&W October 2010

Yield: 4 servings
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  • 3/4 pound(s) spaghetti
  • 3/4 cup(s) Pecorino Romano freshly grated
  • 1/3 cup(s) Parmigiano-Reggiano freshly grated
  • 1 tablespoon(s) black pepper coarsely ground
  • salt


  1. In a large pot of boiling salted water, cook the pasta until al dente.
  2. Drain the pasta reserving 1/2 cup of the cooking water.
  3. Meanwhile, in a small bowl, combine the cheeses.
  4. Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions.
  5. Sprinkle on the black pepper and season the pasta with salt; toss again.
  6. Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms.
  7. Serve right away.
June 2013

This recipe is a personal recipe added by Redstone and has not been tested or endorsed by MyRecipes.

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