Cacio e Pepe (with a few extras)

Ingredients

Servings

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

US / METRIC

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

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Step 1

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.

Step 2

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

Step 3

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.

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

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!