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Home Vegetarian

Cacio e Pepe (Spaghetti with Cheese and Pepper)

February 16, 2022
in Vegetarian
Reading Time: 2 mins read
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for 4 servings

  • salt, to taste
  • ½ lb spaghetti (225 g)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons coarsely ground black pepper
  • 4 oz grated parmesan cheese (115 g), or pecorino romano cheese
  • Calories 431
  • Fat 20g
  • Carbs 43g
  • Fiber 1g
  • Sugar 1g
  • Protein 17g

Estimated values based on one serving size.

  1. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
  2. Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
  3. Stir in the reserved pasta water.
  4. Toss in the cooked pasta. Reduce the heat to low.
  5. Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
  6. Season with salt, if desired.
  7. Enjoy!

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