This one-pot cacio e pepe delivers the classic Roman combination of sharp Pecorino Romano and freshly cracked black pepper in a silky, starchy sauce that clings to every strand of spaghetti. With just a handful of ingredients and one pot, you get restaurant-quality results in about 20 minutes.
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The workhorse for one-pot cooking. Browns proteins beautifully, holds heat for slow simmers, oven-safe to 260 °C.
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Pre-shredded cheese has anti-clumping coating that makes sauces grainy. Fresh-grated parmesan integrates into pasta sauces silkily.
Toast the black pepper in a dry pot over medium heat until fragrant, about 1 minute.
Add the water, olive oil, and salt to the pot and bring to a boil.
Add the spaghetti and cook, stirring frequently, until al dente and most of the water has been absorbed.
Remove the pot from heat and let it cool for 1 minute, then add the grated Pecorino Romano in batches, tossing vigorously to create a creamy sauce.
Serve immediately with an extra crack of black pepper and more Pecorino on top.
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