Quick Cacio e Pepe

Ingredients

• 1 lb spaghetti (or other long pasta)
• kosher salt (for pasta water)
• 1 jar Carbone Cacio e Pepe sauce (or similar high-quality cacio e pepe base)
• 0.5 cup pasta water (reserved from boiling pasta)
• 0.5 cup Pecorino Romano cheese (freshly grated, plus more for garnish)
• 1 tsp black pepper (freshly cracked, to taste)

Steps

1. 1

   Bring a large pot of water to a boil. Season generously with salt.

2. 2

   Add the spaghetti to the boiling water and cook until just shy of al dente, usually 1-2 minutes less than the package instructions.

3. 3

   While the pasta cooks, empty the jar of Cacio e Pepe sauce into a large skillet or pan over low-medium heat.

4. 4

   Before draining the pasta, carefully reserve about 1/2 cup of the starchy pasta cooking water.

5. 5

   Transfer the cooked pasta directly into the skillet with the sauce using tongs.

6. 6

   Add the reserved pasta water to the skillet. Toss the pasta vigorously with the sauce to emulsify, ensuring every strand is coated.

7. 7

   Stir in the freshly grated Pecorino Romano cheese and extra cracked black pepper. Continue to toss until the sauce is creamy and clings to the pasta.

8. 8

   Serve immediately, topped with an additional sprinkle of cheese and black pepper if desired.

Notes

For the best texture, ensure the cheese is finely grated so it melts quickly into the sauce without clumping. If the sauce becomes too thick, add an extra splash of pasta water.

Nutrition per serving

• dinner
• main
• pasta
• vegetarian
• quick
• weeknight
• easy