Literally translated as cheese and pepper from Italian this classic Roman dish may be simple to make but it tastes amazing!
Spaghetti Cacio e Pepe
Bring a large pot of salted water to a boil. Add spaghetti to the boiling water, stirring occasionally until al dente to the bite, about 3 minutes. Reserve ¾ cup of the cooking water. Drain spaghetti.
Heat oil in skillet over medium heat. Add garlic and pepper; cook until fragrant, stirring, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/3 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, 1-2 minutes more.
Get Fancy! Use tongues to remove a helping on the pasta onto a plate, place in a pile in the middle of the plate twist and pull upwards as you release the NUDL’s to create a ‘twisted pile’. Sprinkle with chopped fresh herbs!
Wine pairing: Cabernet Sauvignon