Cacio e Pepe
This cacio e pepe recipe is fantastic because it only requires 6 ingredients and one pan. Perfect for a quick weeknight dinner, this recipe is loaded with flavor.
Ingredients
- 8 ounces spaghetti, al dente, Delallo Spaghetti
- 1 tablespoon cracked black pepper, If you do not have cracked black pepper, use about 1-2 teaspoons of regular.
- ¾ cup grated Pecorino Romano cheese, or Parmesan Reggiano
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup reserved pasta water , use as much as you need to get a creamy smooth sauce
Equipment
- pasta pot
- skillet
- grater
- measuring cups
- tongs
- wooden spoon
Instructions
- Boil a pot of water and season it with salt.
- Cook the pasta al dente.
- Reserve about ¾ cup pasta water.
- Place a skillet over medium heat.
- Add the olive oil, cracked black pepper and salt.
- Once the pepper is fragrant, add the cooked pasta. Toss well.
- Next, add some of the pasta water and the grated cheese. Toss well.
- Add as much pasta water as you need to help the cheese fully melt.
- Finally, add the butter and stir until the pasta and the sauce are smooth and creamy.
Nutrition
Serving: 1serving, Calories: 399kcal, Carbohydrates: 44g, Protein: 14g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 860mg, Potassium: 164mg, Fiber: 2g, Sugar: 2g, Vitamin A: 261IU, Calcium: 220mg, Iron: 1mg