Cacio e Pepe with Carbone Marinara

Ingredients

• 1 lb spaghetti
• 1 jar Carbone Marinara Sauce (24 oz jar)
• 1.5 cup Pecorino Romano cheese (finely grated)
• 2 tsp black pepper (freshly cracked)
• 2 tbsp butter (unsalted)
• 0.5 cup pasta water (reserved from boiling pasta)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until just shy of al dente.

2. 2

   While the pasta cooks, heat a large skillet over medium heat and add the butter and freshly cracked black pepper. Toast the pepper in the melting butter for about 1 minute until fragrant.

3. 3

   Pour the jar of Carbone Marinara sauce into the skillet with the pepper and butter. Stir to combine and bring to a gentle simmer.

4. 4

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

5. 5

   Drain the spaghetti and add it directly into the skillet with the sauce.

6. 6

   Add the reserved pasta water and the finely grated Pecorino Romano cheese to the skillet.

7. 7

   Toss everything together vigorously over low heat until the cheese has melted into the sauce and created a creamy, glossy coating on the pasta.

8. 8

   Serve immediately with an extra sprinkle of cheese and more black pepper if desired.

Notes

Using high-quality jarred marinara like Carbone makes this a very fast weeknight meal. Ensure the cheese is very finely grated so it melts smoothly without clumping.

Nutrition per serving

• dinner
• main course
• pasta
• easy recipe
• weeknight dinner
• vegetarian