Pasta Cacio e Pepe
Pasta 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 recipe is!
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Pasta Cacio e Pepe
Directions
- 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 (Pasta Cacio e Pepe)
- Per serving:
- 434 kcal ,
- 15 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 20 mg chol. ,
- 857 mg sodium ,
- 57 g carb. ,
- 3 g fiber ,
- 2 g sugar ,
- 16 g pro.