4 Ingredient Cacio e Pepe Spaghetti

• Vegetarian

• Pasta & Grains

  • 100 g Spaghetti

• Baking & Spices

  • 1 tsp Black pepper, Cracked

• Dairy

  • 1 cup Pecorino romano cheese

• Liquids

  • 1 tbsp Pasta water from cooking

Found on wandercooks.com

Description

Ingredients

• 100g spaghetti
• 1 cup pecorino romano cheese, very finely grated (+ extra for garnish)
• 1-2 tbsp pasta water from cooking
• 1-2 tsp cracked black pepper

Directions

• Okay now, let’s start by bringing a large pot of water to the boil. Pop in your pasta then quicky throw in a generous pinch of salt to bring it quickly back to the boil. Cook your pasta al dente according to packet directions.
• While its cooking, scoop out ½ to 1 cup of pasta water and allow it to cool down to lukewarm. Then drain your pasta and set aside to cool slightly.
• Pop your finely grated cheese into a large mixing bowl, then add in a tbsp of pasta water and stir quickly with a wooden spoon until you have a smooth, creamy, cheesy sauce. You’re looking for a semi-thick texture like bechamel sauce, because extra liquid from the cooked pasta will make it runnier later on.
• Now add the pasta into the bowl of cheese and use a fork and spoon to thoroughly mix until your pasta is evenly coated. Sprinkle with black pepper and give it an extra stir.
• Aftet that, transfer to serving plates or bowls then garnish with extra cheese and as much cracked black pepper as your heart and tastebuds desire.
• Now go and enjoy your fancy mac and cheese like the proper sophisticated adult you are. 😉