Cacio e Pepe by Fabio Viviani

Recipe

Main Dish
Cacio e Pepe by Fabio Viviani

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
30min
Prep
30min
Total

Recipe Wellness Badges

Author

Save Options

Description

Translated as simply “cheese and pepper," this so-easy 30-minute main dish is also a budget-friendly weeknight solution.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
½ (16-oz.) pkg. Gustare Vita organic spaghetti
1 c. Hy-Vee unsalted butter, softened, divided
¾ c. freshly grated Soirée Parmesan cheese chunk, divided, plus additional for garnish
1 tbsp. freshly cracked Hy-Vee black peppercorns, divided, plus additional for garnish

Things To Grab

  • Large stockpot
  • Water
  • Deep skillet
  • Large bowl
  • Large serving bowl

Directions

  1. Bring a large stockpot of lightly salted water to a boil. Add pasta. Cook for 10 to 12 minutes or until pasta is al dente. Drain, reserving 1-1/2 cups pasta water. Set cooked pasta aside; keep warm.

  2. Meanwhile, cut 1/2 cup butter into slices; place in a large bowl. Add 1/2 cup Parmesan cheese and 3/4 tablespoon cracked black peppercorns; stir until well combined. Stir in reserved hot pasta water until butter is melted.

  3. Melt remaining 1/2 cup butter in large, deep skillet. Remove skillet from heat.

  4. Add pasta to butter mixture in large bowl; toss to coat. Then add pasta mixture to melted butter in skillet. If desired, stir in remaining 1/4 cup grated Parmesan cheese and 1/4 tablespoon cracked pepper. Cook over medium-high heat until bubbly and thickened, stirring occasionally.

  5. To serve, transfer pasta mixture to a large pasta serving bowl. Garnish with additional Parmesan cheese and black pepper, if desired. Serve immediately.

Nutrition facts

Servings

710 Calories per serving

Amounts Per Serving

  • Total Fat: 54g
  • Cholesterol: 135mg
  • Sodium: 370mg
  • Total Carbohydrates: 42g
  • Protein: 16g

Daily Values

0%
Iron 0%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 4%