Spaghetti Cacio e Pepe (Cheese & Pepper Spaghetti)

For 2/4 persons

1 pound (500 grams) Spaghetti

6 tablespoons Olive Oil

2 teaspoons Coarse Ground Black Pepper 

1 ¾ cups grated Old Vegetarian Cheese, preferably Old Cheddar Cheese

1 Teaspoon of Sea Salt

Boil the water in a large pot, add Sea Salt. 

Put in the spaghetti and cook al dente, after the cooking is almiost finished,  take 1 cup of water out and put in a cup. 

Take a large skillet and heat the Olive Oil. Add the Coarse Ground Black Pepper, about 1 minute, or until fragrant. 

Add the cooked spaghetti and Old grated Cheddar Cheese, and mix in 1/2 cup of the starchy hot water (or normal water); mix until the cheese melts (about 1 minute). 

Now the final stage is a bit tricky, keep adding the starchy water, one spoon a time to mix it with the cheese and spaghetti, to really make it a creamy sauce. Keep mixing, on moderate heat. 

Spaghetti Cacio e Pepe

Variant Cacio e Pepe

Simply cook the pasta, drain the pasta and serve the pasta on a plate, add Olive Oil, Black Pepper (optional), and grated Old Vegetarian Cheese.