Cacio e Pepe with Toasted Pine Nuts

Discover the rich flavors of Rome with this Cacio e Pepe recipe, enhanced with toasted pine nuts for added texture. This dish combines creamy Pecorino Romano cheese and a sharp bite of freshly ground black pepper, embraced by the warmth of perfectly al dente spaghetti. This meal offers a delightful balance of creamy texture and crunchy nuttiness, making it a satisfying choice for any pasta lover. Enjoy the simple elegance of this meal, which brings a piece of Italian culinary tradition to your table.

Ingredients

• 12 oz spaghetti
• 1 cup pecorino romano cheese, grated
• 2 tsp black pepper, freshly ground
• 1/4 cup pine nuts, toasted

Instructions

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water.
2. Toast pine nuts in a dry skillet over medium heat until golden and fragrant. Remove from heat and set aside.
3. In the same skillet, add grated Pecorino Romano cheese and black pepper. Slowly stir in 1/2 cup of reserved pasta water to form a creamy sauce.
4. Add cooked spaghetti directly to the skillet. Toss well to ensure the pasta is evenly coated with the cheese sauce. Gradually add more pasta water if the sauce is too thick.
5. Transfer the pasta to a serving dish. Sprinkle toasted pine nuts over the pasta. Serve immediately.

Keywords: Creamy, Toasted Pine Nuts, Pasta, Dinner, Italian

Spice Rack: Black Pepper

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