Cacio e Pepe (Cheese and Pepper)

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 1 (16 oz.) pkg. spaghetti
• 1/4 cup olive oil
• 2 tsp. coarse ground black pepper
• 1 1/2 cups shredded Pecorino Romano cheese
• Chopped fresh parsley for garnish

Directions

1. Cook spaghetti according to package directions; reserve 1 cup cooking water, then drain.
2. In a Dutch oven, heat oil on medium. Add pepper; cook and stir 1 minute to toast pepper.
3. Add 3/4 cup of the reserved water and heat until simmering. Add pasta; sprinkle pasta with cheese. Toss with tongs to combine until mixture clings to pasta. If too dry, add remaining water. (This pasta dish will not be saucy.) Sprinkle with parsley. Serve with additional cheese if desired.

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