Cacio e Pepe Recipe
4 Ingredient Cacio e pepe recipe
This is a recipe I saw on TheFeedFeed and decided I’d it a try cause it seems pretty easy? AND IT WAS! Took less than 20 minutes to make and I’m so happy I gave it a shot. Honestly if a bowl of pasta could taste like a warm hug, it would definitely be this. Cacio e Pepe, which literally translates to "cheese and pepper," is as simple and easy as pasta dishes come. The starchy pasta water imparts a ton of delicious flavor into the dish while creating an effortlessly simple sauce. Extra Parm, please!
PREP TIME: 10mins
COOK TIME: 15mins
Yield: 6 servings
INGREDIENTS
1 pound dried Perciatelle (can also use Bucantini)
1 stick unsalted butter
1 tablespoon freshly ground black pepper
2 cups Parmesan, grated, plus more for garnish
Salt, just for taste
Thyme, fresh, for garnish if you wish
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 9 minutes. Then drain, reserving 1 cup of the pasta water.
Meanwhile, in another large pot, melt the butter over medium-high heat. Cook, whisking constantly, until golden brown and nutty in aroma, 5 to 6 minutes.
To the butter, add the black pepper, followed by the drained pasta, reserved pasta water, and the grated Parmesan. Cook, tossing constantly until the cheese melts and the pasta water forms a thick sauce coating the noodles, 1 to 2 minutes.
Divide between bowls, garnish with grated Parmesan, then serve.
Nutritional Info:
Calories (kcal) 640.9 %Calories from Fat 41.5 Fat (g) 29.5 Saturated Fat (g) 17.0 Cholesterol (mg) 71.8 Carbohydrates (g) 64.9 Dietary Fiber (g) 4.0 Total Sugars (g) 1.3 Net Carbs (g) 60.9 Protein (g) 26.9 Sodium (mg) 560.6