Cacio e Pepe

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This recipe is adapted from We are Never Full and Bon Apetit.

This pasta is great for a weeknight, last-minute dinner. Though it has little redeeming nutritional value in its original form (its basically pasta, butter, pepper, and cheese), I usually use whole wheat pasta and olive oil to make it seem a little healthier. Regardless, it is scrumptious!

Ingredients
Spaghetti, angel hair or linguine pasta (I used whole wheat angel hair)
2 tablespoons extra virgin olive oil
1 to 2 teaspoons freshly ground black pepper (depending on how spicy you want it)
Pasta water (so don’t pour it all out!)
1/2 cup of freshly grated pecorino romano or parmigiano reggiano cheese

Directions
Bring salted water to a boil in a saucepan. While waiting for the water to boil, grate your cheese.

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Boil your pasta until fairly al dente (subtract a minute or two from the time listed on the box).

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In a separate skillet, heat the oil on low-medium heat. Add the pepper and cook for a minute, swirling pan.

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When pasta is done, add a bit of the pasta water to your olive oil and pepper sauce and swirl.

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Turn the heat down to low. Add your pasta to the sauce and toss once.

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Turn the heat off. Add your cheese and toss the pasta again in the pan until the cheese has melted.
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Filed under Cheese, Main Courses, Uncategorized

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