Cacio e Pepe
Ingredients
The pasta
The sauce
-
4
tablespoons
unsalted butter
-
1
cup
Pecorino Romano cheese, grated
-
½
cup
Parmigiano Reggiano cheese, grated
-
1
teaspoon
black pepper
-
1
cup
reserved pasta water
Instructions
- Fill a large pot with water, add salt, and bring to a boil.
- Melt the butter in a skillet over medium-high heat.
- Remove the skillet from heat and add black pepper to the melted butter.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta, reserving 1 cup of the cooking water.
- Add the drained pasta to the skillet over low heat.
- Mix in ½ cup of the reserved pasta water, Pecorino Romano, and Parmigiano Reggiano until a creamy sauce forms.
- Adjust creaminess with additional pasta water if necessary.
- Serve with extra cheese and black pepper, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
2
Calories
563
Total fat
22g
Total carbohydrates
65g
Total protein
24g
Sodium
1014mg
Cholesterol
129mg
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