Rigatoni Cacio y Pepe with Rucola

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 pound rigatoni
  • 1/2 cup virgin olive oil
  • 2 cups grated Cacio di Roma
  • 4 tablespoons freshly grated black pepper
  • 2 bunches arugula, washed, spun dry and chopped
Directions

Bring 6 quarts water to boil and add 2 tablespoons salt.

Drop rigatoni into water and cook according to package instructions. Drain well and toss into warm serving bowl. Add oil and toss like a salad. Add cacio, pepper and arugula. Toss again and serve immediately.


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