Spaghetti Cacio e Pepe

Ingredients

• Spaghetti

  350 g

  $0.66

• Parmesan Cheese (Parmigiano-Reggiano)

  80 g

  $1.92

• Black pepper

  2 tsp

  $0.12

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Bring a large pot of water to a boil, salt lightly, and cook the spaghetti until just shy of al dente.

2. 2

   While pasta cooks, finely grate the Parmesan cheese into a heatproof mixing bowl.

3. 3

   Toast the coarsely ground black pepper in a dry wide skillet over medium heat for about one minute until fragrant.

4. 4

   Ladle half a cup of starchy pasta water into the skillet with the pepper and lower the heat.

5. 5

   Transfer the pasta directly into the skillet, then vigorously toss with the grated cheese and splashes of pasta water until a creamy sauce emulsifies.

6. 6

   Serve immediately topped with extra cracked black pepper and cheese.