4 oz. Parmigiano-Reggiano Cheese, or Romano, freshly grated
Red Pepper Flakes, if desired
Instructions
Heat water for pasta. Grate cheese and grind pepper.
Cook pasta up to 1 minute before al dente stage.
Place garlic and 2 teaspoons of pepper in heated olive oil for about 2 minutes over low heat, stirring frequently. Remove from heat if pasta is not done. Return to heat as pasta is finishing.
Lift pasta out of pot into saucepan with oil, garlic and pepper. DO NOT DRAIN.
Toss pasta in saucepan to coat
Add cheese and the rest of the pepper. Toss again.
Add ½-3/4 cup of the reserved pasta water. Toss again; the sauce should appear creamy.
Serve immediately.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/cacio-e-pepe/