Parmesan and freshly ground black pepper combine to form a luscious cheese sauce with a spicy edge. Elizabeth Mervosh, a recipe developer and product tester at Meredith Food Studios, crafted this dish inspired by the classic Roman pasta, cacio e pepe, which means cheese and pepper. Though typically made with Pecorino Romano, this recipe uses Parmesan for a twist on tradition. Freshly ground black pepper adds boldness, and cooking it in hot oil ensures the flavor spreads throughout the pasta. A unique topping of walnuts and parsley brings a fresh contrast to this rich and creamy creation.
Ingredients:
– 1 16-oz. package of spaghetti
– 1/4 cup finely chopped fresh flat-leaf parsley
– 1/4 cup toasted walnuts, chopped
– 2 tablespoons olive oil
– 2 1/2 teaspoons coarsely ground black pepper
– 2 tablespoons unsalted butter
– 4 ounces Parmesan cheese, finely grated (about 1 1/2 cups)
– 3/4 teaspoon kosher salt, plus more for water
Instructions:
1. Boil 3 quarts of salted water in a large saucepan. Cook spaghetti until al dente according to package directions. Do not drain.
2. Mix parsley and walnuts in a bowl. Heat oil over medium heat in a large pot, add pepper, and cook, stirring, until aromatic, about 30 seconds to 1 minute.
3. Transfer pasta to the pot with pepper using tongs. Add 1 1/4 cups of the pasta cooking water. Add butter and stir for 1 minute.
4. Slowly add cheese, stirring until it melts and coats the pasta in a silky sauce, adding more cooking water if necessary. Stir in salt.
5. Serve pasta with walnut mixture sprinkled on top.
