Cacio e Pepe

Cacio e pepe literally translates to “cheese and pepper”. A classic pasta dish that's as simple as it is elegant. Just 5 ingredients between you and a decadent dinner.

Total Time

30min

4.2

6 Ratings

Author: SideChef

Servings:

Ingredients

•

6 oz

Egg Noodles

•

4 Tbsp

Butter

•

1 tsp

Ground Black Pepper

•

2/3 cup

Pecorino Romano Cheese , grated

•

1/4 cup

Parmesan Cheese , grated

•

to taste

Salt

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

Bring a pot of water to boil. Salt (to taste) generously and cook Egg Noodles (6 oz) according to package directions. Before you drain, reserve 1 cup of the pasta water.

In a wide frying pan melt Butter (4 Tbsp) . Once melted, add the Ground Black Pepper (1 tsp) and about 1/2 cup of the pasta water (reserve the other half).

Once the pasta water is boiling, slowly add the Pecorino Romano Cheese (2/3 cup) and Parmesan Cheese (1/4 cup) , stirring continuously until it’s all mixed in. Add a bit more pasta water if the mixture seems too dry - you want the noodles to be coated in the sauce without too much clumping or extra liquid.

Taste and adjust the amount of salt if needed. Add the drained pasta into the pan and stir to coat with sauce. If it still seems too sticky, add a bit more butter. Serve in large bowls garnished with additional Freshly Ground Black Pepper (to taste) .

Nutrition Per Serving

CALORIES

741

FAT

43.3 g

PROTEIN

27.6 g

CARBS

61.8 g