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# Cacio E Pepe

 * **Serves:** 1
 * **Contributor:** MikeCrute

## Ingredients

 * 3 cups (6 oz, 300 grams) cooked spaghetti
 * 3/4-1 tablespoon freshly ground black pepper
 * 1 1/4 cups freshly grated pecorino cheese
 * 1/4 cup freshly grated parmesan cheese

## Instructions

 1. Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.
 1. While pasta is cooking, ground the pepper corns until you have the desired amount of pepper.
 1. About 3 minutes before the time is up in a large skillet pan add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper, then add about 1/3-1/2 cup of hot pasta water. Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain. 
 1. In a small bowl add the pecorino and combine, add 1/3-1/2 cup of hot pasta water and stir to make a creamy sauce.
 1. By this time your pasta is ready. Turn the heat back on the pepper on medium / high, add the spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed and continue to combine. When the spaghetti is cooked and the creamy sauce has thickened slightly, the Cacio e Pepe is ready. Divide into 2-3 plates, top with a sprinkle of black pepper and pecorino cheese. Enjoy!

<table>
<tr class="header"><td colspan="2"><b>Nutrition Facts</b></td></r>
<tr><td><b>Calories</b></td><td>0</td></tr>
<tr><td><b>Fat</b></td><td>0</td></tr>
<tr><td><b>Saturated Fat</b></td><td>0</td></tr>
<tr><td><b>Cholesterol</b></td><td>0</td></tr>
<tr><td><b>Sodium</b></td><td>0</td></tr>
<tr><td><b>Carbohydrates</b></td><td>0</td></tr>
<tr><td><b>Sugars</b></td><td>0</td></tr>
<tr><td><b>Fiber</b></td><td>0</td></tr>
<tr><td><b>Protein</b></td><td>0</td></tr>
</table>

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CategoryRecipesDinner CategoryRecipesUntested