Cacio e Pepe

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Cacio e Pepe

Yield 4

ingredients

• 8 oz dried pappardelle pasta
• 2 tablespoon olive oil
• ½ cup + 1/4 cup freshly grated Pecorino Romano
• ½ teaspoon freshly cracked black pepper toasted

Instructions

Cacio e Pepe

1. Fill a large pot with water and bring to a boil over high heat, add 2 teaspoons salt
2. Cook pasta according to package instructions
3. Meanwhile freshly crack 1/2 teaspoon black pepper.
4. Drain pasta, reserving 2/3 cup water
5. Put pasta back into pot and keep over the lowest heat setting
6. Add pasta water, olive oil, and sprinkle 1/2 cup grated cheese and pepper evenly. Mix until evenly combined and a creamy sauce forms.
7. Divide among 4 bowls and sprinkle with remaining cheese.

Nutrition Facts

Calories

322

Fat

12 g

Sat. Fat

4 g

Carbs

40 g

Fiber

2 g

Net carbs

38 g

Sugar

2 g

Sodium

315 mg

Protein

11 g

Cholesterol

15 mg