Pasta: Easy Quarantine Recipes

Spaghetti Cacio e Pepe

This recipe is super easy and has very little ingredients required, the perfect dish for being stuck at home for a long period of time. All you really need according to the recipe is Olive Oil, Your favorite kind of pasta (they use spaghetti), ground Romano cheese and pepper and garlic.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and save a 1/2 cup of the water used to boil the pasta to mix into the recipe steps described later. Drain spaghetti. Heat oil in a large skillet over medium heat.

Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until the sauce coats the spaghetti, about 1 minute more.

Cook’s Notes:
Substitute butter for the olive oil if preferred. For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese.

Per Serving: 806 calories; 36 g fat; 87.8 g carbohydrates; 31.6 g protein; 54 mg cholesterol; 633 mg sodium. Full nutrition

It’s important to find recipes that can use few ingredients that can be reused and last a long time to minimize wasted trips to the store. We’ll publish some other ones we find as well.