Cacio e Pepe
Only 6 ingredients are required to make this indulgent and comforting recipe - Cacio e Pepe! Even though it's simple, it's special enough to serve on special occasions.
Ingredients
- 4 tbsp Member’s Mark™ Extra Virgin Olive Oil divided
- 1 tsp Member’s Mark™ Fine Ground Black Pepper
- ½ lb Spaghetti
- Kosher salt to taste
- 2 tbsp Unsalted butter
- 2 oz Pecorino Romano cheese (about 1 cup) very finely grated, plus more for serving
Instructions
- Heat 3 tbsp Member’s Mark™ Extra Virgin Olive Oil and 1 tsp Member’s Mark™ Fine Ground Black Pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
- Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, stirring occasionally to prevent clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture. Reserve the remaining pasta water.
- Add cheese and remaining 1 tbsp Member’s Mark™ Extra Virgin Olive Oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency. You may reheat the skillet until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper.