Cacio e Pepe Recipe 🧀🍝🌿

Cacio e Pepe Recipe 🧀🍝🌿 Introduction 🌟 Cacio e Pepe is a classic Italian pasta dish known for its simplicity and rich flavors. Translating to "cheese and pepper," this dish features pasta tossed with a creamy sauce made from Pecorino Romano cheese and freshly ground black pepper. Enjoy the elegance of Italian cuisine with this authentic Cacio e Pepe recipe! 🎉🍽️ Ingredients 🛒🧀 8 oz (225g) spaghetti or tonnarelli pasta 🍝 1 cup finely grated Pecorino Romano cheese 🧀 1 tablespoon unsalted butter 🧈 2 teaspoons freshly ground black pepper 🌶️ Salt, to taste 🧂 Instructions 👨‍🍳📜 Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or tonnarelli pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta. Toast the Pepper: In a large skillet or saucepan, toast the freshly ground black pepper over medium heat for about 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the pepper. Make the Sauce: Reduce the heat to low. Add the butter to the skillet with the toasted pepper and stir until melted. Gradually add 1/2 cup of the reserved pasta cooking water to the skillet, stirring to combine with the butter and pepper. Add the Pasta: Add the drained pasta to the skillet with the pepper and butter sauce. Toss gently to coat the pasta with the sauce. Add Cheese: Gradually sprinkle the finely grated Pecorino Romano cheese over the pasta, tossing continuously until the cheese melts and forms a creamy sauce. If the sauce seems too thick, add more pasta cooking water, a little at a time, until desired consistency is reached.