Cacio e Pepe
An authentic Italian pasta dish!
Servings: 4 servings
Ingredients
- 12 ounces spaghetti
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly ground black pepper
- 1¾ cups freshly grated Parmesan or Pecorino Romano, plus more for serving
Instructions
- Fill a large pot with water, add a couple of pinches of Kosher salt, and bring to a boil.
- Cook the pasta according to the package instructions, reserving 1 cup of the pasta liquid before draining (important!)
- In a large skillet, heat the butter and oil over medium-high heat until the butter has melted into the oil. Add the pepper; cook and stir about 1 minute, just until the pepper is a little bit toasted. Add the cooked pasta to the skillet and 3/4 of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well-coated (about 2 minutes). Add a little more of the cooking liquid, as needed, to bring moisture back into the pasta and loosen it up. Season with salt, and divide the pasta between 4 bowls. Sprinkle additional Parmesan cheese on top.
Nutrition
Serving: 1serving | Calories: 676kcal | Carbohydrates: 66g | Protein: 28g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 676mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 640IU | Calcium: 512mg | Iron: 1.7mg