Cacio e Pepe


This recipe is adapted from We are Never Full and Bon Apetit.

This pasta is great for a weeknight, last-minute dinner. Though it has little redeeming nutritional value in its original form (its basically pasta, butter, pepper, and cheese), I usually use whole wheat pasta and olive oil to make it seem a little healthier. Regardless, it is scrumptious!

Spaghetti, angel hair or linguine pasta (I used whole wheat angel hair)
2 tablespoons extra virgin olive oil
1 to 2 teaspoons freshly ground black pepper (depending on how spicy you want it)
Pasta water (so don’t pour it all out!)
1/2 cup of freshly grated pecorino romano or parmigiano reggiano cheese

Bring salted water to a boil in a saucepan. While waiting for the water to boil, grate your cheese.


Boil your pasta until fairly al dente (subtract a minute or two from the time listed on the box).

In a separate skillet, heat the oil on low-medium heat. Add the pepper and cook for a minute, swirling pan.


When pasta is done, add a bit of the pasta water to your olive oil and pepper sauce and swirl.


Turn the heat down to low. Add your pasta to the sauce and toss once.


Turn the heat off. Add your cheese and toss the pasta again in the pan until the cheese has melted.


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Filed under Cheese, Main Courses, Uncategorized

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