One-Pot Cacio e Pepe

This simple and classic pasta dish just got easier-all of the ingredients are cooked together in the same pot, and the sauce reduces while[ the pasta cooks. Don't wait for water to boil again!]

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 ounces thin spaghetti, broken in half (see Cook's Note)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 2 teaspoons lemon juice
  • 1/2 cup grated Pecorino-Romano, plus more for serving
  • 1 tablespoon unsalted butter
  • 1/2 cup grated Parmesan
  • 2 teaspoons coarsely ground black pepper, plus more for serving
Directions
  • Put the spaghetti, olive oil, 1 teaspoon salt and 5 1/2 cups of water together in a high-sided medium skillet. Bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente, about 8 minutes. Remove from the heat and stir in the lemon juice. Gradually sprinkle in the Pecorino and stir until completely melted, then add the butter. Sprinkle in the Parmesan, pepper and 1/2 teaspoon salt and stir until melted and smooth-the cheese will clump at first but will melt into the sauce and thicken it up after about 4 minutes. Divide the spaghetti among 4 bowls and garnish with additional Pecorino and pepper.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.


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