85% would make again
Cacio E Pepe
featured in Recipes To Cook In A Dorm
Some call this pasta dish grown up mac ‘n’ cheese; we just call it delicious. Tender spaghetti is tossed in a luscious sauce that comes together with just 3 ingredients; butter, pepper, and grated Parmesan.
Total Time
10 minutes
10 min
Prep Time
5 minutes
5 min
Cook Time
5 minutes
5 min
Total Time
10 minutes
10 min
Prep Time
5 minutes
5 min
Cook Time
5 minutes
5 min
Ingredients
for 1 serving
- kosher salt, to taste
- 8 oz dried spathetti (225 g)
- 3 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 cup grated parmesan cheese (120 g)
- flaky sea salt, to taste
Nutrition Info
- Calories 1512
- Fat 62g
- Carbs 171g
- Fiber 7g
- Sugar 7g
- Protein 63g
Estimated values based on one serving size.
Preparation
- Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
- Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
- Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
- Enjoy!
Ingredients
for 1 serving
- kosher salt, to taste
- 8 oz dried spathetti (225 g)
- 3 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 cup grated parmesan cheese (120 g)
- flaky sea salt, to taste
Nutrition Info
- Calories 1512
- Fat 62g
- Carbs 171g
- Fiber 7g
- Sugar 7g
- Protein 63g
Estimated values based on one serving size.
Preparation
- Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
- Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
- Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
- Enjoy!
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