Cacio e Pepe

Gluten Free


1 tablespoon kosher salt
12 oz. pasta (such as spaghetti, egg tagliolini, or bucatini)
1-2 teaspoons freshly cracked pepper (to taste)
1 cup grated locatelli pecorino romano cheese (you can use parmesan)
2-3 tablespoons melted butter (unsalted)
Extra virgin olive oil (drizzle for desired consistency)


Boil pasta according to directions using the kosher salt. . . I like a minute less for al dente. I used a fresh gluten free pasta made by Maninis found at Whole Foods, but you can use any spaghetti.
Drain pasta and drizzle olive oil to coat, add freshly cracked pepper and grated cheese. . .stirring and tossing with tongs until cheese melts and all pasta is coated and you have desired taste. You can reserve 1/4 cup of the pasta water to stir in and combine if necessary but I never do.
Transfer to bowls . .  .done.


This would be cacio e pepe which, if you don't speak Italian, is literally cheese and pepper covered spaghetti #theminimalistpastadish
This is really for those nights when you don't want to cook, but you have to. It's pure comfort food. . .the perfect weeknight spaghetti.
Sometimes I add in toasted pine nuts, fresh diced flat leaf Italian parsley and a touch of lemon juice. . . .feel free to make it your own.