This pasta dish is one that our family asks for again and again because not only does it seem to be the side dish that goes with everything, but it’s deeply satisfying.
Total Time
35min
5.0
1 Rating
Author: Lakeside Table
Servings:
12
Ingredients
•
1/2
cup
Cold
Unsalted Butter
, divided
•
2
tsp
Freshly Ground Black Pepper
•
2
tsp
Italian Seasoning
•
3/4
cup
Milk
•
2
cups
Grated Parmesan Cheese
•
4
Tbsp
Heavy Cream
•
5
pieces
Bacon
•
4
Tbsp
Fresh Parsley
, chopped
•
2
Tbsp
Fresh Sage
, chopped
•
1
lb
Small
Pasta Shells
Cooking Instructions
1.
Melt 2 tablespoons of Unsalted Butter (2 Tbsp) in a saucepot over medium heat.
2.
After the butter has melted, add the Freshly Ground Black Pepper (2 tsp) and Italian Seasoning (2 tsp) in it until fragrant, about 2 minutes.
3.
Add the Milk (3/4 cup) and continue to whisk vigorously while adding 1 tablespoon of Unsalted Butter (1/3 cup) at a time. Only add the next pad of butter after the previous one has been completely incorporated in the emulsion. Turn off heat and set aside after all the butter has been added. Add the Grated Parmesan Cheese (2 cups).
4.
While whisking the butter into the milk, bring a large pot of salted water to boil. When boiling add the Pasta Shells (4 1/3 cups) and cook until tender, about 9 minutes.
5.
When pasta is done, drain it and reserve the pasta cooking water.
6.
Add the cooked pasta to the cheese mixture and gently stir to completely coat pasta with sauce.
7.
Return sauce to low heat and stir in the Heavy Cream (4 Tbsp) and fold in the Bacon (5 pieces).
8.
Slowly add 2 tablespoons of reserved pasta cooking water. Stir to incorporate and smooth out the sauce. If the sauce tastes gritty, continue to add pasta water 1 tablespoon at a time until smooth.
9.
Serve the mac and cheese in a casserole dish and top with Fresh Parsley (4 Tbsp) and Fresh Sage (2 Tbsp).
Author's Notes
For a true cacio e pepe you should probably leave out the dried Italian seasoning, but I love it in this dish. Pick your favorite hard cheese like Parmesan, Pecorino Romano, or Asiago to use in this sauce and you may find yourself licking your plate clean.
Nutrition Per Serving
CALORIES
329
FAT
17.1 g
PROTEIN
11.0 g
CARBS
31.2 g
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