Cacio e Pepe (Romano Cheese and Black Pepper)

Perhaps the easiest pasta sauce recipe ever, and also one of the best.  Nothing is easier but people will think you made some elaborate cream sauce.  Here it is.


1 lb of cooked spaghetti

1.5 cups of the used pasta water

four tablespoons of butter

2 teaspoons of ground black pepper

1.5 cups of shredded Romano cheese

1 teaspoon of salt


Cook the pasta as recommended.  Take 1.5 cups of pasta water and put in a separate pan over medium high heat. Add the pasta back into the sauce along with the cheese, pepper, butter, and salt.  Bring to a boil tossing the pasta and the sauce together.  When the cheese has been completely melted, the dish is done.

You would think that the salt would not be needed with all of the cheese, but you still need some.  If your cheese is very salty, you may need less.