Cacio e Pepe

Ingredients

• •1 pound spaghetti or tonnarelli pasta
• •2 cups whole milk or reserved pasta water
• •2 cups grated Pecorino Romano cheese
• •2 tablespoons freshly ground black pepper
• •to taste Salt

Directions

1. 1Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Reserve 2 cups of pasta water before draining.
2. 2While pasta cooks, toast the black pepper in a large skillet over medium heat for 1-2 minutes until fragrant.
3. 3Add 1 cup of reserved pasta water to the skillet with the pepper and bring to a simmer.
4. 4Drain the pasta and add it to the skillet, tossing constantly over medium heat for 2 minutes.
5. 5Remove from heat and gradually add the grated Pecorino Romano cheese while tossing vigorously, adding more pasta water as needed to create a creamy sauce.
6. 6Season with salt to taste and serve immediately with additional black pepper and cheese on top.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.