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Emily Jacobs

Cacio e Pepe

Updated: May 9, 2022



When I have had an exceptionally long week I need to work in some easy and extremely comforting meals. This dish has a few simple ingredients, and butter is one of them. This is not the healthiest dish I make but we all deserve a simple indulgence every now and then! I use Whole Grain Spaghetti and serve with a healthy portion of green vegetables, I chose Asparagus, so you can feel good about diving into this steaming bowl of deliciousness. You can have this dish prepared start in finish in about 20 minutes, not that is what I call a perfect week night meal!


Serves 4

  • 16 oz box of whole grain spaghetti

  • 3.5 tbsp extra virgin olive oil

  • 1/2 tsp black pepper (plus more for serving)

  • 1 tsp sea salt

  • Kosher salt for pasta water

  • 4 tbsp unsalted butter

  • 2 cups freshly grated parmigiano reggiano cheese (don't substitute this for the pre grated kind. This dish is so simple it really needs all the right components)


  1. Bring a large pot of water to a boil and add a good tablespoon of kosher salt. Cook pasta a few minutes less than instructed. It will cook another minute or two in the pan.

  2. Meanwhile heat a large skillet to medium low, add the olive oil and black pepper. Heat until pepper becomes fragrant. Remove from heat. A minute or so before pasta is done turn the heat back on the pan to low, add the butter and swirl until melted.

  3. Before pasta finishes take about 1 cup of pasta cooking water out. Add 1/2 cup of the cooking water to the pan. Remove pasta when done and add directly to the pan. Add 2 cups of parmigiano cheese, 1 tsp salt and about another half cup of the cooking water. Toss gently until everything is coated and you see a creamy saucy form.

  4. Serve immediately with more black pepper if desired and top with more freshly grated cheese.

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