I got hooked on this classic (and delicious) Roman pasta dish while studying in Italy. You can feed a large group with practically no effort and is a major go-to of mine for big group dinners. Since cacio e pepe was originally a dish for Roman peasants, it’s budget friendly too.
Cacio e Pepe
1 lb spaghetti
2-3 cups finely grated Parmigiano Reggiano cheese (Pecorino or Grana Padana can be substituted) – add more if you love cheese!
1-2 tablespoons of freshly ground black pepper
½ cup of pasta water
Add pasta to boiling water and cook until al dente, about 8-9 minutes. With a measuring cup, scoop out and set aside about ½ cup of the pasta water. Strain pasta.
In the pasta pot, toss the pasta with the parmigiano and black pepper adding the pasta water to help mix.