Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Recipe

Serious Eats
Serves: 2 Save

Ingredients (6)

  • 4 tablespoons (60ml) extra-virgin olive oil, divided
  • 1 teaspoon coarsely ground black pepper, to taste
  • 1/2 pound (225g) spaghetti
  • Kosher salt, to taste
  • 2 tablespoons (30g) unsalted butter
  • 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving

Directions

Learn how to make this recipe at Serious Eats

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Ingredients (7)

  • 2 oz. Johnnie Walker Black Label
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Honey 2:1
  • 1 dash of Salt
  • Ice
  • 1 Lemon Twist Garnish
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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