Lunch: Cacio e Pepe Pasta

Whip up a quick and easy Italian dinner with a recipe for traditional Cacio e Pepe pasta starring Parmesan cheese and black pepper.

Ingredients

1 lbs dried spaghetti
1 1/2 cups grated Parmesan or Pecorino Romano cheese
3 tablespoons unsalted butter, small diced
1 1/2 teaspoons coarsely grated black pepper

Instructions

Bring a large pot of salted water to a boil.
Add the spaghetti and cook until al dente, about 12 minutes.
Drain the pasta, reserving 1 cup of the pasta water.
Return the pasta to the pot. Add the grated cheese, butter, black pepper and roughly 1/4 cup of the reserved pasta water to the pot, stirring until combined. If necessary, add more pasta water to thin out the cheese and butter until the spaghetti is well coated.

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