Cacio e Pepe
Cacio e pepe is a traditional Italian pasta seasoned with black pepper and parmesan cheese. It's rich, spicy, and takes only 20 minutes to make.
Servings: 4
Ingredients
- 1 pound (454 g) dried spaghetti pasta
- 3 tablespoon (42 g) unsalted butter cut into 3 pieces
- ½ cup (50 g) Parmesan cheese + more for topping (can either be freshly grated or the green jar kind)
- 1 teaspoon ground black pepper + more for topping
- Salt to taste
Instructions
- In a large stockpot, boil water and cook spaghetti according to directions on box.1 pound dried spaghetti pasta
- Remove and drain well. Put pasta in a large bowl and place pads of butter on top and toss to melt.3 tablespoon unsalted butter
- Toss with Parmesan cheese, ground black pepper, and salt (to taste).1/2 cup Parmesan cheese + more for topping, 1 teaspoon ground black pepper + more for topping, Salt
- Serve and enjoy!
Notes
Store the cacio e pepe in an airtight container in the fridge for up to 3 days. To reheat, add a little water and cook on the stove over medium heat. You can freeze the pasta for up to 3 months in an airtight container.
Nutrition
Serving: 0.25 of recipe | Calories: 531 kcal | Carbohydrates: 83 g | Protein: 19 g | Fat: 15 g | Fiber: 4 g | Sugar: 4 g
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