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Recipes
Cacio e Pepe (with a few extras)
Recipe

10 INGREDIENTS • 6 STEPS • 30MINS

Cacio e Pepe (with a few extras)

4.5
2 ratings
Whatever you choose to call it, this pasta is a ridiculously easy, unbelievably tasty dish.
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
Whatever you choose to call it, this pasta is a ridiculously easy, unbelievably tasty dish.
30MINS
Total Time
$1.74
Cost Per Serving
Ingredients
Servings
2
US / Metric
Olive Oil
1 Tbsp
Baby Kale
3 cups
Baby Kale
or Swiss Chard, Arugula or Spinach
Garlic
3 cloves
Garlic, sliced
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Kosher Salt
1/2 tsp
Linguine
10.5 oz
Linguine
or Anny other long pasta
Pine Nuts
1/3 cup
Pine Nuts, toasted
Parmesan Cheese
1/2 cup
Nutrition Per Serving
VIEW ALL
Calories
847
Fat
36.7 g
Protein
29.6 g
Carbs
101.2 g
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Cacio e Pepe (with a few extras)
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
Cooking InstructionsHide images
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 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 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 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 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 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!
step 6 Stir in pine nuts and parmesan and serve!
Tags
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Lunch
Shellfish-Free
Kid-Friendly
Vegetarian
Italian
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