Author Notes
This ridiculously easy cacio e pepe comes together with a few basic ingredients from your fridge and a big appetite! Recipe adapted from Mark Bittman. —Stephanie Robinson
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Ingredients
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2 cups
fresh grated parmesan
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2/3 cup
cold water
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2 tablespoons
black peper
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16 ounces
spaghetti
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2 teaspoons
olive oil
Directions
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In a large bowl, combine cheese, cold water, and pepper, mixing until it forms a paste.
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Cook spaghetti per box instructions, and move pasta quickly to the bowl once done, reserving pasta water.
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Toss pasta in cheese mixture until coated, add olive oil, and, if sauce seems too dry, slowly add pasta water until creamy (but not watery).
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Add pepper to taste.
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