Diva Tasting: Spaghetti Cacio e Pepe…

Spaghetti Cacio e Pepe


1 pound spaghetti

6 tablespoons olive oil

½ Cup Butter

2 cloves garlic, minced

2 teaspoons ground black pepper

1 ¾ cups grated Pecorino Romano cheese

1 Cup Pasta Water Reserved or As Needed

½ Cup Italian Flat Leaf Parsley Finely Chopped and Divided


Step 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out 1 cup of the cooking water and reserve. Drain spaghetti.

Step 2 Heat oil and butter in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add ½ of the chopped parsley and combine. Add more cooking water until sauce coats spaghetti, about 1 minute more. Garnish with remaining parsley. Serves 4; serve with garlic crostini, pear salad and beverage.

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