This Roman pasta of cheese, pepper, and pasta water needs nothing but good olive oil to sing. RAO'S homemade oil carries enough peppery note and fruitiness to stand in as the dish's whole heart; it's the ingredient that makes this weeknight dinner feel like something you'd order in Rome.

Serves 2. 20 minutes, 18 at the stove.

About 560 calories a serving, 24 g protein, 76 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large pot of salted water to boil. While it heats, coarsely crack 2 teaspoons black pepper into a small skillet and warm it over medium heat for one minute, stirring, until fragrant; pour 6 tablespoons RAO'S homemade olive oil into the pan, add 2 minced garlic cloves, and turn off the heat.
2. Drop 6 ounces pasta into the boiling water and set a timer for one minute before the pasta is al dente. When the timer sounds, ladle 1 cup pasta water into the oil mixture, then finish cooking the pasta.9 min
3. Finely grate 3 ounces Pecorino Romano. Drain the pasta, reserving the cooking water. Pour the oil mixture into a large bowl and add the pasta, tossing to coat; the starch will make a silky sauce.
4. Add most of the cheese, toss again, and add more pasta water a few tablespoons at a time until the sauce coats the pasta like cream; it should look glossy, not oily. Taste and adjust salt and pepper.
5. Divide between two bowls, top with remaining cheese and a few cracks of pepper, and serve at once.

Note Swap Pecorino for grated Parmigiano-Reggiano if you prefer it. Cacio e pepe does not keep well but leftovers can be gently warmed with a splash of water. Serve with grilled bread rubbed with the oil, a bitter green salad, and a glass of white wine.