Cacio E Pepe Pasta
Cacio E Pepe Pasta - Only 5 ingredients needed to make this delicious pasta tossed with fresh pepper and pecorino and parmigiano cheeses. Have dinner on the table in 15 minutes or less.
Servings 4 servings
Calories 592kcal
Ingredients
- 1 lb Spaghetti
- 1 - 2 teaspoons Fresh Cracked Black Pepper to taste
- 3 tablespoons Butter cubed
- 1 Cup Pecorino Romano grated
- 1 Cup Parmigiano Reggiano grated
- Salt to taste
Instructions
- Bring a big pot of water to a boil. Add salt and throw in the pasta
- Cook spaghetti for 8 minutes (or 1-2 minutes before it becomes al dente)
- When the pasta finishes cooking. Reserve 1 cup of the pasta water and drain the rest
- Meanwhile in another big pot, place 1 Tablespoon of butter and toss in 1 teaspoon of freshly cracked pepper
- Let the pepper cook in the butter for 1 minute
- Add the cheeses and about 1/2 cup of the pasta (save the rest in case it needs it). Mix with a wooden spoon
- Toss in the pasta and let it get coated with the sauce. Add 2 tablespoons of butter and let it melt with the pasta
- If sauce seems to dry, add more pasta water
- Check for seasoning and make the necessary adjustments
- Serve the pasta immediately
- Garnish with more pepper and cheese on top
- Enjoy!
Nutrition
Calories: 592kcal | Carbohydrates: 85g | Protein: 22g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 307mg | Potassium: 274mg | Fiber: 3g | Sugar: 3g | Vitamin A: 365IU | Calcium: 292mg | Iron: 1.7mg