Cacio e pepe is a minimalist, Italian version of mac and cheese. Sharp pecorino and hot black pepper make this dish a personal favorite. It’s also a special viewer’s choice episode courtesy of John Rowan on Facebook. Thanks for the suggestion, John!
If you’re really hungry and want something simple to eat this no-cook sauce is for you. Boil well-salted water, cook the spaghetti and you’re almost done.
When the spaghetti is al dente, fish it out of the water and put it in a big bowl. Pour a cup of hot pasta water over the spaghetti, stir in the grated pecorino & freshly grated black pepper, toss and your ready to eat.
The silky zesty pecorino sauce clings to every strand of spaghetti and the black pepper explodes in your mouth. I couldn’t stop eating this one.
Complete text recipe:
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