Cacio e Pepe Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 741
- Total Fat
- 37
- Saturated Fat
- 18
- Carbohydrates
- 67
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 35
- Cholesterol
- 67
- Sodium
- 902
- Total: 20 min
- Active: 15 min
Ingredients
Kosher salt
12 ounces spaghetti
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 tablespoon very coarse freshly ground black pepper, plus more for serving
1 3/4 cups freshly grated Parmesan, plus more for serving
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
- Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.