Description
A delightful twist on the classic Cacio e Pepe, featuring a creamy sauce and optional savory additions.
Ingredients
Scale
- 8 ounces spaghetti or bucatini
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon freshly cracked black pepper
- Salt, to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, melt the butter. Add the freshly cracked black pepper and toast for about 1 minute until fragrant.
- Add the drained pasta to the skillet and toss to coat in the butter and pepper mixture.
- Gradually add the grated Pecorino Romano cheese, tossing continuously. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired creaminess.
- Season with additional salt if needed. Serve immediately, garnished with chopped parsley.
Notes
- For a creamier sauce, consider adding a splash of heavy cream along with the cheese.
- Add cooked pancetta or crispy bacon for a savory twist and extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg