# Cacio e Pepe (Cheese and Pepper Pasta)

> Cacio e Pepe (Cheese and Pepper Pasta) (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2022-01-11
Posted by Suzanne Lejeune

- **Yield:** 4 servings
- **Cuisine:** Italian
- **Course:** Full Meal, Main Dish, Side Dish

## Shop It

### Dairy

- Block Pecorino Romano or Parmesan
- Unsalted Butter

### Pantry

- Pack Spaghetti
- Olive Oil
- Black Peppercorns

## Mise It

Prep everything into numbered bowls before you start cooking.

### Bowl 1 · Plate

- 12 oz./375g spaghetti

### Bowl 2 · Large Pot

- Salted water

### Bowl 3 · Mini Bowl

- 2 tbs olive oil

### Bowl 4 · Mini Bowl

- 2 tsp coarsely cracked black pepper

### Bowl 5 · Mini Bowl

- 2 tbs unsalted butter

### Bowl 6 · Small Bowl

- 3/4 c.96g Pecorino Romano — finely grated

### Bowl 7 · Mini Bowl

- 1/4 c./32g Pecorino Romano — finely grated

## Make It

### For the pasta

1. **Cook** (bowl 1 in bowl 2): As per package directions *Pasta al dente*

### For the sauce

1. (while the pasta is cooking)
2. **Heat** (bowl 3): In saute pan until nearly shimmering *Medium Heat*
3. **Add/Cook** (bowl 4): UNTIL lightly toasted and fragrant *About 3 mins.*
4. **Add** (1/4 c./59ml Pasta Water): Using the 1/4 c. scoop from pasta pot to the saute pan
5. **Off heat/Stir** (bowl 5): UNTIL melted
6. **Transfer** (Spaghetti): From pot to saute pan using tongs *Do not drain pasta pot*
7. **Toss** (Spaghetti with Pepper mixture): UNTIL fully coated
8. **Reserve** (1 1/2 c./354ml): Pasta water
9. **Off Heat/Sprinkle/Toss** (bowl 6): With spaghetti UNTIL cheese is melted
10. **Add** (Pasta water): 1/4c./59ml pasta water at a time UNTIL it reaches a creamy consistency.

### Serve

1. Immediately with some pepper and pass  around

### Tools

- Large Pot
- 1/4 c. heatproof scoop
- Large Saute pan
- Tongs
- Glass Measuring Cup

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