Spaghetti Cacio e Pepe
- 1 lb spaghetti
- 6 Tablespoons Rocky Mountain Olive Oil Basil Infused Olive Oil
- 2 cloves garlic, minced
- 2 teaspoons ground black pepper
- 1 3/4 cups grated Pecorino Romano cheese
Boil a large pot of water with a pinch of salt. Add the spaghetti and cook in the boiling water until tender yet firm to the bite.
Scoop out some of the cooking water and reserve. Drain the spaghetti.
Heat the olive oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant.
Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water and still until the cheese is melted.
Add more cooking water until sauce coats spaghetti.
Serve and enjoy!
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