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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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: 6 1/2 cups
  • Start to Finish: 30 mins

Pasta Cacio e Pepe

Directions

  1. 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.
  2. 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.
  3. 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.
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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.
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