Cacio e Pepe

Cuisine

Italian

Servings

4

Total time

22 min

Prep

10 min

Cook

12 min

Difficulty

medium

Ingredients

• 12 Ounce spaghetti - 12 (ounces)
• 4 Ounce BelGioioso Vegetarian Parmesan Cheese - 4 (ounces), Finely grated before adding to the pasta.
• 2 Teaspoon black peppercorns - 2 (teaspoons), Coarsely crushed before toasting.
• 1 Tablespoon kosher salt - 1 (tablespoon)
• 3 Quart water - 3 (quarts), Used to boil the pasta and create starchy pasta water for the sauce.

Instructions

1. Prepare cheese and pepper

   1. *Finely grate* the BelGioioso Vegetarian Parmesan Cheese and *coarsely crush* the black peppercorns.

2. Boil the pasta

   2. Bring the water and kosher salt to a *rolling boil* in a large pot, add the spaghetti, and cook until *very al dente*, about 2 minutes less than the package directions.

3. Toast the pepper

   3. While the pasta cooks, toast the crushed pepper in a dry skillet over medium heat for *30 to 60 seconds* until *fragrant*.

4. Reserve pasta water and transfer pasta

   4. Reserve *1 1/2 cups starchy pasta water*, then transfer the spaghetti to the skillet and add *1 cup pasta water*.

5. Finish cooking the pasta

   5. Toss the spaghetti over medium heat until *glossy and nearly tender*, about *1 to 2 minutes*.

6. Emulsify the cheese sauce

   6. Remove the skillet from the heat, let bubbling stop, then add the cheese gradually while *tossing constantly* and adding small splashes of pasta water until the sauce is *smooth and creamy*.

7. Serve

   7. Serve *immediately* while the pasta is *hot and saucy*.