Cacio e Pepe (with a few extras)

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 mL

Olive Oil

200 g

Baby Kale

or Swiss Chard, Arugula or Spinach

3 cloves

Garlic , sliced

as needed

Crushed Red Pepper Flakes

2 g

Ground Black Pepper

3 g

Kosher Salt

15 g

Unsalted Butter

300 g

Linguine

or Anny other long pasta

50 g

Pine Nuts , toasted

45 g

Parmesan Cheese , grated

Cooking Instructions

HIDE IMAGES

Step 1

Grate the Parmesan Cheese (45 g) . Slice the Garlic (3 cloves) . Toast the Pine Nuts (50 g) in a dry pan. Be careful not to burn them.

Step 2

Start a big pot of salted water to cook pasta. When it starts to boil, add the Linguine (300 g) .

Step 3

In the meantime, in a large pan heat up the Olive Oil (15 mL) and add the Baby Kale (200 g) Add sliced garlic and Crushed Red Pepper Flakes (as needed) and cook until greens are wilted and garlic is starting to turn brown.

Step 4

Once pasta is about two minutes undercooked, drain and reserve 2 cups of the pasta water. Add to pan the undercooked pasta, pasta water, Ground Black Pepper (2 g) , Kosher Salt (3 g) , and Unsalted Butter (15 g) .

Step 5

Cook over high heat, stirring frequently, until there is no extra water in the pan and the pasta is cooked through.

Step 6

Stir in pine nuts and parmesan and serve!