Spaghetti Cacio e Pepe
Spaghetti Cacio e pepe (Spaghetti with Black Pepper and Cheese) is a quick and easy meal that requires a only 5 ingredients and will be on your table in the time it takes to cook pasta. Plus, it tastes great!
Servings: 6
Calories: 408kcal
Ingredients
- salt
- 1 pound spaghetti (use gluten free spaghetti to make this recipe gluten free)
- 3 Tablespoons olive oil
- 1 teaspoon freshly ground black pepper, plus more to serve
- 3.5 ounces (100 grams) Parmesan cheese, finely shredded (about 1 ⅓ cups), plus more to serve
Instructions
- Bring a large pot of water to a boil over high heat. Add enough salt so that it tastes fairly salty, like seawater. Add spaghetti to boiling water, and cook according to the directions on the package. Reserve 1 cup of the pasta water before draining.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pepper and cook until fragrant, 30 to 60 seconds. Add ¾ cup of the reserved cooking water slowly (it will boil vigorously). Once all the water is added, stir it and let it boil for 30-60 more seconds. Add the cooked spaghetti and the shredded Parmesan, and toss until everything is evenly distributed (it is easiest to do this with tongs), adding a little more of the pasta water if needed to thin the sauce.
- Divide the spaghetti into individual bowls and top with additional Parmesan and black pepper.
Nutrition
Calories: 408kcal | Carbohydrates: 57g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 463mg | Potassium: 188mg | Fiber: 3g | Sugar: 2g | Vitamin A: 131IU | Calcium: 213mg | Iron: 1mg