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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!

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
6
Yield:
6 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 15g; cholesterol 20mg; saturated fat 5g; carbohydrates 57g; mono fat 8g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 16g; vitamin a 80.3IU; thiamin 0.7mg; riboflavin 0.4mg; niacin equivalents 5.4mg; vitamin b6 0.1mg; folate 180.6mcg; vitamin b12 0.2mcg; sodium 857mg; potassium 190mg; calcium 219mg; iron 2.7mg.
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