Cacio e Pepe

Cacio e Pepe with Brami Spaghetti 🍝 🧀

🕒 Prep & Cook Time: 15 min | Serves 2

Ingredients

• ½ lb Brami Spaghetti

• ½ cup freshly grated Pecorino Romano

• ½ teaspoon freshly cracked black pepper

• 2 tbsp extra virgin olive oil 

• Salt to taste

Instructions

1. Bring a pot of water to a boil. Lightly salt the boiling water and add your pasta. Cook it for about 2 minutes less than al dente.

2. Finely grate Pecorino Romano.

3. While the pasta cooks, heat a skillet over medium heat. Add the freshly cracked black pepper and toast for about 1 minute until fragrant. Drizzle in the olive oil to bloom the pepper, then stir in a ladle of pasta water.

4. In a mixing bowl with the grated cheese, add about half a ladle of pasta water and stir until it becomes a thin paste.

5. Transfer the just-under-al-dente pasta directly to the skillet with the pepper mixture and toss to coat. Turn the heat off, wait about 30 seconds to let it cool slightly, then add the cheese paste and another ladle of pasta water. Continue to toss! Use tongs to emulsify the cheese. If the sauce looks dry, add more pasta water until glossy and silky.

6. Serve immediately with Pecorino and black pepper on top!

🔥 Craving heat? Crank up the pepper!