Cookbook

Cacio e Pepe Recipe

Name: Cacio e Pepe Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 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)

4 servings

분량

5 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

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)

방향

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.

영양 정보

1회 제공량

1 bowl

칼로리

414 kcal

지방 전체

18 g

포화 지방

11 g

불포화 지방

5 g

트랜스 지방

0.3 g

콜레스테롤

52 mg

나트륨

483 mg

탄수화물 전체

45 g

식이섬유

2 g

총 당류

2 g

단백질

17 g