- Add olive oil, spaghetti, and 4 cups of water to a large wide pan. Bring to a boil over medium-high heat. Boil until spaghetti is tender, about 10 minutes, stirring occasionally.
- Add pepper and stir for a minute until well-mixed with the pasta.
- Decrease the heat to low. There should still be liquid in the pan that will help form the sauce; if not, add 1/2 cup water. Gradually stir in parmesan cheese until melted. The spaghetti should be coated with melted parmesan sauce.
- Serve immediately while warm. Optionally garnish with additional pepper.
NOTES & TIPS
This version of cacio e pepe uses only one pan, re-purposing the water from cooking the spaghetti to form the parmesan sauce. The resulting dish strikes a nice balance between the creaminess and the pepper flavor. It’s important to use parmesan cheese that is finely grated with a sandy texture. You can find it easily in any grocery store. The finely grated cheese melts more easily and evenly in the hot pan with the spaghetti.