Cacio e Pepe Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

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)

Directions

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

• Serving Size: 1 bowl
• Calories: 414 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Cholesterol: 52 mg
• Sodium: 483 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 17 g