Recipe courtesy of Mary Berg
Orzo Cacio e Pepe
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 493
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 27 g
- Cholesterol
- 47 mg
- Sodium
- 734 mg
Enjoy this minimalist cheese and pepper pasta. It's an easy, dreamy creamy weeknight dinner option that comes together in under 25 minutes and only requires five ingredients!
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 493
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 27 g
- Cholesterol
- 47 mg
- Sodium
- 734 mg
Ingredients
Directions
- Bring 4 cups of water to a boil over high heat and season with 1/2 teaspoon of salt. Stir in the orzo and cook for 6 to 8 minutes, or just until al dente. Strain, reserving 1 cup cooking liquid.
- Meanwhile, place a skillet over medium heat. Toast 1 teaspoon of pepper until it smells spicy and fragrant, 1 to 2 minutes. Turn the heat down to medium-low and add the orzo into the pan with the pepper. Add 1/2 cup of the remaining cooking liquid to the pan along with the Pecorino and Parmigiano and stir and toss vigorously until a creamy sauce forms, adding more pasta cooking liquid if needed.
- Season to taste with salt and extra pepper if needed and serve immediately.
