Cacio e Pepe
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 people
- 1 box of spaghetti or thin spaghetti
- 5 cloves of garlic finely minced
- a pinch of red pepper flakes don't worry it wont be spicy!
- a healthy amount of fresh ground black pepper for plating
- 1/4 cup of olive oil
- sprinkling of fresh basil or fresh parsely optional
- 1/4 cup of freshly grated Parmesan cheese for topping
- 1 cup of reserved pasta water see directions below
For the pasta, bring a large pot of water to a boil. While you are waiting for the water to boil for your pasta, finely mince up your garlic. In a large saute pan over medium heat, add your olive oil and red pepper flakes. Next add your garlic and turn down your heat to medium low and carefully simmer your garlic making sure not to let it brown but just get nice and soft. Once your garlic is simmering, add a pinch of salt to sweat out some of that garlic flavor. At this point, check your pasta water to see if your pasta is ready to go in to your large pot. When ready throw a a good a big pinch of salt (I like my pasta water to be salty like ocean water into the water then your pasta and stir well so the pasta does not stick and cook it according to the box instructions for al dente. After your pasta has been cooking for a minute, grab a coffee mug and scoop out a mug full of pasta water. You will need this to add to the saute pan later. Once pasta is cooked, drain and add to your saute pan with the garlic, olive oil. Mix it in well to coat all of your pasta with the yummy garlic and olive oil mixture. Keep cooking your pasta in the saute pan for a minute or two (you will notice the pasta will start to drink up that olive oil mixture). When you see the pan looking dry and not too much sauce remaining, add a little bit (about an 1/8 of a cup of the reserved pasta water from the mug and mix for 1 more minute. Now, turn of your heat and season to taste with salt and lots of pepper. Plate your pasta in 4 large bowls topping each with a good sprinkling of fresh Parmesan and serve with fresh ground black pepper on the side.