Cacio e Pepe 

Cacio e Pepe, simply means cheese and pepper. This classic dish is rich and delicate, simple and impressive. Considering that it is made up of 4 ingredients it can become a simple staple for quick and easy dinners that feel like a treat. 

Ingredients 

8 oz spaghetti 

4 tbsp butter 

1 1/2 cups finely grated pecorino ramano 

2 tsp black pepper 

In a big pot bring well salted water to a boil and cook pasta until al dente. I normally cook it for 1-2 minutes less than the directions on the packaging to ensure it still has some bite to it. 

If using pecorino that is still in its wedge let it sit out while cooking noodles so that it can soften. SO many more flavors come out in the cheese this way. Trim off any rind and pulse or grate until it is fine. 

When noodles are done drain them and set aside. Add butter to the pot and let it melt over medium heat. While this is happening it is a good chance to grind the pepper. 

Once butter is melted add pasta back to pot and give a toss to start coating the spaghetti. Begin to add in 1 cup of pecorino and 1 tsp of pepper, continuing to toss.

Plate the past and top with remaining pecorino and pepper. Serve and enjoy! 

Photographs taken by Tiernae Salley. Check her work out at tiernaesalleydotphotographs.com