Cacio e Pepe
Ingredients
The pasta
-
12
oz
dried spaghetti or linguini
The sauce
-
4
tablespoons
unsalted butter
-
½
cup
freshly grated Pecorino Romano
-
½
cup
freshly grated Parmigiano Reggiano
-
1
teaspoon
freshly cracked black pepper
Instructions
- 1. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package recommends.
- 2. Drain the pasta, reserving about ½ cup of the starchy cooking water.
- 3. Return the cooking water to the pot, add the butter and cheeses, and cook over low heat until melted and emulsified.
- 4. Add the pasta and black pepper, tossing to coat.
- 5. Taste and adjust salt and pepper if necessary, then let it stand covered for 1 minute before serving.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
60g
Total protein
15g
Sodium
500mg
Cholesterol
50mg
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