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Description
This classic pasta is deceptively simple — just spaghetti, sheep’s milk cheese (“cacio” in Italian), butter, and pepper (“pepe”). But if you’re not careful, the cheese can clump, the sauce can be boring, or the pasta can be overcooked or dry. Follow these steps to create a luscious, emulsified sauce and perfectly cooked pasta with just the right amount of peppery bite. The first trick is to cook the pasta in less water than you normally would. You’ll be using some of the starchy pasta water to make a sauce that clings, so the starchier the water, the better. Second, freshly grind the black pepper. And finally, do the cheese right. Use a blend of nutty, imported Parmigiano Reggiano and Pecorino Romano cheeses and finely grate them using a Microplane grater. Don’t use domestic romano (it’s often made with cow’s milk cheese, which will clump more) or pre-grated cheese, as it will make the sauce grainy. The recipe, which makes 7 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 1 1/2 tsp. fine sea salt (or table salt)
- 1 lb. spaghetti
- 5 Tbsp. unsalted butter (at room temperature)
- 1/4 cup extra virgin olive oil
- 1 Tbsp. coarsely ground black pepper (freshly ground; or more to taste)
- 3/4 cup Parmigiano-Reggiano cheese (1 1/2 oz., freshly finely grated)
- 3/4 cup Pecorino Romano cheese (1 1/2 oz., fresh finely grated)
Directions
- Pour 10 cups of water into a 5- to 6-qt. pot. Bring to a boil over high heat and add the salt. Break spaghetti in half and add it to the water. Return water to a boil then cook, stirring occasionally, until pasta is barely tender and still has a little bite (al dente), 8-10 minutes.
- Scoop out 3 cups pasta water from pot and set aside. Drain pasta.
- Pour 1 3/4 cups reserved pasta water into the pasta cooking pot. Add butter, olive oil, and pepper and bring to a boil over medium-high heat. Add drained spaghetti to the pan and simmer, stirring with tongs, until the liquid looks creamy and the pasta has absorbed most of the sauce, about 3 minutes. If the pasta looks a little dry, add another splash of reserved pasta water. Remove from heat.
- Combine grated cheeses in a medium bowl. Gradually add half of the cheeses to the pasta one large pinch at a time, tossing with tongs continuously. Sprinkle with the remaining cheese and serve immediately. (Discard any remaining pasta water.)
NutritionView More
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Calories910Calories from Fat410 |
% DAILY VALUE |
Total Fat46g71% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol95mg32% |
Sodium1700mg71% |
Potassium310mg9% |
Protein35g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate87g29% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A15% |
Vitamin C |
Calcium70% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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