Cacio e Pepe (with a few extras)

Whatever you choose to call it, this pasta is a ridiculously easy, unbelievably tasty dish.

Total Time

30min

4.5

2 Ratings

Author: My Second Breakfast

Servings:

Ingredients

•

1 Tbsp

Olive Oil

•

3 cups

Baby Kale

or Swiss Chard, Arugula or Spinach

•

3 cloves

Garlic , sliced

•

1/2 tsp

Crushed Red Pepper Flakes

•

1 tsp

Ground Black Pepper

•

1/2 tsp

Kosher Salt

•

1 Tbsp

Unsalted Butter

•

10.5 oz

Linguine

or Anny other long pasta

•

1/3 cup

Pine Nuts , toasted

•

1/2 cup

Parmesan Cheese , grated

Cooking Instructions

Grate the Parmesan Cheese (1/2 cup) . Slice the Garlic (3 cloves) . Toast the Pine Nuts (1/3 cup) in a dry pan. Be careful not to burn them.

Start a big pot of salted water to cook pasta. When it starts to boil, add the Linguine (10.5 oz) .

In the meantime, in a large pan heat up the Olive Oil (1 Tbsp) and add the Baby Kale (3 cups) Add sliced garlic and Crushed Red Pepper Flakes (1/2 tsp) and cook until greens are wilted and garlic is starting to turn brown.

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 (1 tsp) , Kosher Salt (1/2 tsp) , and Unsalted Butter (1 Tbsp) .

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

Stir in pine nuts and parmesan and serve!

Nutrition Per Serving

CALORIES

847

FAT

36.7 g

PROTEIN

29.6 g

CARBS

101.2 g