This fast and easy recipe, which translates to "cheese and pepper," is a perfect example of the best of simple Italian cooking and a quick weeknight dinner made from pantry ingredients.
2cups(8 ounces) finely grated Grana Padano(Pecorino Romano, or Parmesan, or a combination; see Note)
1teaspoonfresh coarsely ground black pepper(plus more to taste)
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until it is almost al dente but still a bit firm in the center (it will continue to cook a bit more in the sauce). Drain and reserve 1/2 cup of the pasta cooking water.
Return the pasta to the pot, and add the oil, grated cheese, and 1 teaspoon black pepper. Add about half of the cooking water and toss to combine very well, until the cheese is melted and incorporated into the pasta. Add more cooking water or oil as needed to coat the pasta nicely and create a sauce. Serve immediately.
Notes
In many Italian pasta dishes, the pasta cooking water is used as a part of the sauce. This is helpful for a couple of reasons. The water used to boil pasta will contain starch that the dried pasta has released. This starch helps in emulsifying, or thickening and binding, the sauce. In the case of cacio e pepe, it also creates a creaminess to the sauce. The starch also helps the sauce stick to the pasta itself. This cooking technique is used in many types of pasta recipes.