• 1 Rating

Pasta night doesn't get much simpler than this: just grab spaghetti, olive oil, black pepper, and Pecorino Romano cheese. But you'll be surprised how delectable this ultra-easy Pasta Cacio e Pepe is!

Genevieve Ko
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large pot cook pasta in a large amount of generously salted boiling water according to package directions. Drain, reserving 2 cups of the cooking water.

  • Meanwhile, in an extra-large skillet heat oil over medium heat. Add pepper; cook and stir 20 seconds or until fragrant. Remove from heat. Carefully add 3/4 cup of the reserved cooking water to skillet. Return to heat; bring to boiling.

  • Add cooked pasta to skillet, tossing with tongs to coat. Gradually add 1 1/2 cups of the cheese, tossing to coat and adding enough of the remaining reserved cooking water to reach a creamy consistency. Season to taste with salt. Top with remaining 1/2 cup cheese and additional pepper.

Nutrition Facts

434 calories; 15 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 20 mg cholesterol; 857 mg sodium. 190 mg potassium; 57 g carbohydrates; 3 g fiber; 2 g sugar; 16 g protein; 0 g trans fatty acid; 80 IU vitamin a; 0 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 181 mcg folate; 0 mcg vitamin b12; 219 mg calcium; 3 mg iron;


1 Ratings
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