Spaghetti Cacio E Pepe

• Ingredients
• 2 pounds dried spaghetti
• 3 1/2 cups Pecorino Romano cheese, finely grated on the small holes of a box grater (about 8 ounces)
• 6 tablespoons unsalted butter (3/4 stick), cut into tablespoon-size pieces
• 2 teaspoons coarsely ground black pepper
• Total Time: 20 mins
• Active Time: 20 mins
• Makes: 6 to 8 servings
• Those of you who think all pasta sauces are long-simmered affairs will be relieved to discover that this incredibly simple dish requires only four ingredients and a few minutes of your time. This pasta, with its sting of cheese and bite of pepper, proves that simple is by no means boring.
• Instructions
• 1Bring a large pot (at least 12 quarts) of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 2 cups of the cooking water.
• 2Return pasta and cooking water to the pot and place over low heat. Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes. Season with salt, and serve with additional cheese if desired.

1. Instructions
2. 1 Bring a large pot (at least 12 quarts) of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 2 cups of the cooking water.
3. 2 Return pasta and cooking water to the pot and place over low heat. Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes. Season with salt, and serve with additional cheese if desired.
4. by Kate Ramos

ingredients, romano cheese, unsalted butter, ground black pepper, active time, pasta, instructions, water, pasta

Taken from www.epicurious.com/recipes/member/views/spaghetti-cacio-e-pepe-53008891 (may not work)