Bring a large stockpot of lightly salted water to a boil. Add pasta. Cook 10 to 12 minutes or until pasta is al dente. Drain pasta; reserving pasta water. Set cooked pasta aside; keep warm.
Recipe
Main Dish
Cacio e Pepe
Primary Media
Description
Technically, we could call this "Parmigiano Reggiano e Pepe," but this simplistic Italian dish translates to "cheese and pepper." See? Italian food doesn't have to be complicated.
Pro tip: Substitute Parmesan with Parmesan Pecorino Romano cheese for even more salty, authentic flavor.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
½ (16-oz.) pkg. Gustare Vita organic spaghetti pasta | ||
¼ c. Hy-Vee unsalted butter | ||
1 ½ tsp. Hy-Vee freshly cracked black peppercorns | ||
1 c. Parmigiano Reggiano cheese, freshly grated (about 3-oz.) |
Things To Grab
- Large stockpot
- Colander
Directions
Add butter to same stockpot over medium heat. Add freshly cracked black pepper and cook until fragrant, about 30 seconds to 1 minute.
Add 1/2 cup reserved pasta water to butter mixture. Stir in cooked pasta and Parmigiano Reggiano cheese. Remove stockpot from heat and allow cheese to melt and coat pasta. Add additional reserved pasta water to reach desired consistency. Serve immediately.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 50mg
- Sodium: 500mg
- Total Carbohydrates: 40g
- Protein: 19g
Daily Values
0%
Iron 6%
0%
Calcium 35%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Test Kitchen