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Cacio e Pepe

Jens Knight

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

Instructions

  1. Bring large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite (ca. 12 minutes). 

  2. Keep 1 cup of cooking water and then drain spaghetti.

  3. Heat olive oil in large skillet over medium heat. Cook and stir garlic and better in hot oil until fragrant (1-2 minutes). 

  4. Add cooked spaghetti and pecorino romano cheese. 

  5. Ladle in 1/2 cup of reserved cooking water; stir until cheese melts (ca. 1 minute). 

  6. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti (ca. 1 min max). 

If you add too much water and sauce is thinner than desired, add more cheese to adjust.

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