Pasta – Cacio e Pepe
Servings
1
servingsPrep time
5
minutesCooking time
10
minutesCalories
712
kcalTotal time
15
minutesCacio e pepe is a timeless choice, perfect for a late-night snack, a straightforward supper, or even a bold breakfast. This quintessential Roman pasta dish requires only a handful of ingredients and can be prepared in under 15 minutes.
Ingredients
2 tablespoons of butter
1/2 teaspoon of freshly ground black pepper, plus extra for serving
26 grams (1 ounce) Parmesan Reggiano, finely grated, with additional for serving
112 grams (4 ounces) of spaghetti or bucatini
Kosher salt, according to taste
Directions
- Bring large pot of well-salted water to boil over high heat. Add pasta and cook to al dente according to the package, approximately 6–8 minutes for most dried pasta brands. Remove post from heat.
- Melt one tablespoon butter in sauté pan over medium-low heat. Add 1/2 teaspoon black pepper.
- Swirl until pepper is toasted and fragrant. When pasta is ready, use tongs to transfer directly to sauté pan with butter and pepper. Reserve remaining water.
- Add grated cheese and remaining tablespoon of butter to pan over low heat. Stir vigorously with fork so the sauce comes together, adding splash of pasta water if needed.
- To serve, top with fresh pepper and cheese.
