Easy Giada De Laurentiis Cacio E Pepe Delight
A simple yet luxurious Roman pasta dish featuring Pecorino Romano, freshly cracked black pepper, and perfectly cooked spaghetti in a silky, cheese-based sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
· 12 ounces (340 g) spaghetti
· 1 ½ cups (150 g) finely grated Pecorino Romano cheese
· 2 teaspoons freshly cracked black pepper
· 1 tablespoon olive oil
· 1 teaspoon kosher salt
Instructions
1. Bring a large pot of water to a boil, add salt, and cook spaghetti until al dente. Reserve 1 ½ cups (360 ml) pasta water, then drain.
2. Heat olive oil in a skillet over medium heat and toast black pepper for 30 seconds.
3. Add 1 cup (240 ml) reserved pasta water to the skillet and bring to a gentle simmer.
4. Add pasta to the skillet and toss to coat.
5. Remove from heat and gradually add grated Pecorino Romano, tossing continuously. Add more pasta water as needed for a creamy sauce.
6. Serve immediately with extra cheese and pepper if desired.
Notes
Use finely grated cheese and remove the pan from heat before adding it to ensure a smooth, creamy sauce. Serve immediately for best results.