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Spaghetti Cacio e Pepe

This Spaghetti Cacio e Pepe recipe is the best that we have made in our family for many year every week twice because everyone loves it It's a very basic and easy variation on mac 'n cheese 


  • 2 pound of spaghetti in it
  • 6 tablespoons of olive oil in it
  • 2 cloves garlic and minced in it
  • 3 teaspoons of ground black pepper
  • 1 ¾ cups grated Pecorino Romano cheese in it

  • Directions:

    Step 1:

    Bring a large pot of lightly salted water to on its boiling point. Cook spaghetti in boiling water and stirring occasionally until its cooked enought to the bite for about 10 minutes. Scoop some of the cooking water out and reserve. Drain the spaghettis from the pot.
    Step 2:

    Heat the oil in some large skillet over normal heat. Add some of garlic and pepper in it cook and stir until fragrant for about 2 to 3 minutes. Add spaghettis and Pecorino Romano cheese in it and Ladle in 1/2 cups of reserved cooking water;in it and stir until cheese is melted for about 2 minutes. Add more cooking water in it until the sauce coats spaghettis for about 2 minute more.

    Nutrition Facts:

    Per Serving:
    807 calories
    protein 31.6g
    carbohydrates 87.8g
    fat 36g
    cholesterol 54.1mg
    sodium 632.7mg.


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