Add butter, 3 ounces cheese and ground pepper and toss together with tongs. Taste, adding more pasta water, cheese, pepper or salt (which should not be neccessary, as Romano is very salty) to taste. Serve immediately, sprinkling with reserved cheese and an extra grind or two of black pepper. Print Recipe.

Instructions. Cook spaghetti according to instructions on packaging. Reserve 2/3 cup of pasta water for sauce. Place bacon in a large nonstick skillet and cook 5-7 minutes over medium heat until tender (not crisp). Add mushrooms and butter to pan, and cook for 3-4 minutes, occasionally stirring, until mushrooms are tender. Add spaghetti to pan

Cacio e pepe consists of pasta (usually spaghetti), aged Pecorino Romano cheese, salt, and lots of ground black pepper. Since the ingredients are easy to transport and do not spoil easily, it was once the favorite dish of Roman shepherds. The spicy pepper protected the shepherds from the effects of cold weather during the night, while the pasta

Instructions. Cook spaghetti (12 ounces) in well-salted water according to package instructions. Cook just to al dente. Before draining reserve 2 cups of pasta water. In a large heavy skillet, over medium heat, melt 2 tablespoons butter. Stir in pepper (2 teaspoons), and cook, for about 45 seconds. Thicken sauce and add pasta back. Add pasta to pan and cook to al dente as sauce thickens. Stir in cheese. Add in cheese, allowing it to thicken sauce as it melts. Adding before pasta is done and sauce has thickened can cause cheese to sink to the bottom, so stir it in right at the end. Serve.
Heat ¼ cup of water with the cornstarch in a microwave-safe cup measurer on high for 1 minute. Mix until fully combined and set aside. Combine cheese, olive oil, and cornstarch mixture in a food processor. Blend until it forms a paste. Heat pepper in skillet for 30 seconds or until fragrant.
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makaron cacio e pepe