Cacio e Pepe Recipe

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

8 ounces dry fusilli pasta (½ box)

3 tablespoons unsalted butter (⅜ stick)

1 teaspoon freshly ground black pepper (plus more for serving)

¾ cup freshly grated Parmesan cheese (plus more for serving)

½ cup freshly grated Pecorino Romano cheese (plus more for serving)

Instructions

Boil

Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir.

Stir in the pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water.

Drain the pasta and set aside.

Melt

In a large sauté pan, melt the butter over medium heat. Add in the pepper and cook until fragrant and toasted, about 1 minute.

Toss

Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat.

Add

Turn the heat down to low and add in the cheeses. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water, a little at a time to thin.

Serve topped generously with more cheese and pepper, if desired.

Nutrition

• Taille de Portion: 1 bowl
• Calories: 414 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 52 mg
• Sodium: 483 mg
• Glucides Totaux: 45 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 2 g
• Protéines: 17 g