Cacio e Pepe

this classic Roman dish takes all of 5 minutes to make.

serves 4

8 ounces spaghetti
3 tablespoons olive oil
2 teaspoons cracked fresh pepper
1-1/2 cups freshly grated Pecorino Romano cheese

Bring a heavy pot of salted water to a boil and boil the spaghetti until al dente.  (I use Barilla thin spaghetti and after it comes to a boil, I cook it for exactly 4 minutes, less than what the package instructions are).

Meanwhile, heat a large skillet with the olive oil.  Add the cracked pepper and gently saute for a couple of minutes.

With tongs, remove the boiled pasta and place right into the skillet (do not drain the  pasta water).  Swirl to coat with the olive oil and pepper. Add the cheese and continue swirling the pasta to coat with the cheese.  Add a tablespoon or two of the hot pasta water and continue to coat the pasta. 

Serve immediately.

The Italian Dish
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