Cavatappi Cacio e Pepe
Cacio e pepe translates to “cheese and pepper” which are the two main ingredients in this pasta dish. In addition to those two, there are only three other ingredients – pasta, butter and salt. So simple, yet so comforting and delicious. A kid favorite too!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Cavatappi Cacio e Pepe
0
Servings4
0Ingredients
8 ounces cavatappi pasta
3 tablespoons butter
1 teaspoon freshly ground black pepper
1 cup freshly grated Pecorino Romano cheese
Kosher salt, to taste
Directions
- Bring a large pot of water to a boil.
- Add the cavatappi and cook to al dente. Reserve 1 cup of pasta water prior to straining.
- Add the strained pasta back to the pot over medium-low heat along with the butter and pepper, stirring to melt the butter.
- Add ½ cup of the pasta water, stirring to incorporate it into the pasta.
- Stir in the cheese to create a sauce. Add an additional ¼ cup of pasta water, 1 to 2 tablespoons at a time, as needed, to thin the sauce to preference.
- Season with salt, to taste. Serve immediately topped with additional grated Pecorino Romano cheese. Enjoy!
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- Bring a large pot of water to a boil.
- Add the cavatappi and cook to al dente. Reserve 1 cup of pasta water prior to straining.
- Add the strained pasta back to the pot over medium-low heat along with the butter and pepper, stirring to melt the butter.
- Add ½ cup of the pasta water, stirring to incorporate it into the pasta.
- Stir in the cheese to create a sauce. Add an additional ¼ cup of pasta water, 1 to 2 tablespoons at a time, as needed, to thin the sauce to preference.
- Season with salt, to taste. Serve immediately topped with additional grated Pecorino Romano cheese. Enjoy!