One-Pot Cacio e Pepe
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 541
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 37
- Sodium
- 498
- Total: 30 min
- Active: 30 min
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.
Cook’s Note
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.