Cacio e Pepe Pasta
Some nights I just don’t want to put forth much effort for a meal, but I also don’t want to just throw some chicken nuggets in the oven. That is when quick pasta recipes come in handy.
This pasta recipe has five ingredients, including the pasta…that’s it. I especially love this recipe because it can be served alone, or you can use it as a side for your meal. Grilled chicken is espeically tasty with this pasta.
Also…cacio e pepe literally translates to cheese and pepper. You guessed it, this pasta sauce is freshly cracked black pepper and cheese. Personally, I love this sauce, but if you aren’t a huge fan of cracked black pepper, then don’t add as much to the sauce.
Cacio e Pepe Pasta
Ingredients
- 1 lb angel hair pasta
- ½ cup unsalted butter
- ¼ cup cracked black pepper
- ¾ cup heavy whipping cream
- 1 cup shredded parmsean cheese
- ½ cup shredded regiano cheese
- salt to taste
Instructions
- Place a large pot full of water to boil for the pasta on the stove. When the water begins to boil, cook pasta according to the directions for al dente on the packaging. While waiting for the water to boil, in another pot or deep frying pan begin melting the butter.
- Add in the cracked black pepper. If you aren't a huge fan of black pepper, add in half of the amount and then you can add more when the sauce is finished if you find you'd like more.
- Once the butter finishes melting and has combined with the black pepper, add in the heavy whipping cream. Whisk continually to combine the ingredients, keep whisking until the sauce comes to a light simmer.
- Add in ½ cup of parmesan cheese and all of the reggiano cheese into the sauce and continue to whisk until combined.
- By now the pasta should be done cooking, drain and place back into the pot. Add in the other ½ cuupof parmesan cheese to the pasta. Stir to combine.
- Once the pasta and cheese is evenly combined, pour the sauce over the pasta and toss to combine. Serve immediately, top with more cracked black pepper or some fresh basil.
Nutrition
I learned a tip from the famous chef Giada De Laurentiis to make spectacular pasta. She adds some shredded cheese to her cooked pasta before combining it with the sauce. She says that she likes to do that as seasoning to the pasta and it helps the cheese stick better to the pasta as well as the sauce sticks better to the pasta. So since she says it’s a must, I say it’s a must.
Have you tasted or made cacio e pepe pasta before? What did you think when you tasted it? Do you do the shredded cheese of freshly cooked pasta trick as well? Hope y’all have an amazing week. Stay safe, be kind, and hug your loved ones.
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