Weekend Eats: Cacio e Pepe
Weekend Eats is where I recreate indulgent dishes at home, inspired by restaurants that I love to eat out at. Cacio e Pepe is all over Instagram because restaurants prepare it table side, with a giant cheese wheel. Well, cheese wheels are expensive you guys (and not that readily accessible), so I did a little hack and it worked perfectly! Check it out!
Serving size: 1
1 1/2 cup spaghetti, cooked
1 wedge of pecorino Romano
Cracked black pepper to taste (we used a lot)
Salt for the pasta water to taste (we used a lot)
Generously salt your boiling water. Cook your pasta as directed on the box (al dente is delicious). Save your pasta water!
Shred your wedge of cheese in a big bowl. Add your cooked pasta into the bowl while still hot. Add 1/3 cup of the boiling pasta water. Mix until all the cheese in melted.
Add your cracked black pepper and continue to mix. Serve and enjoy!