Pasta "Cacho e Pepe"

Votes: 5

Time: 20 min.
Complexity: easily
Servings: 4

The beauty of this delicious Italian pasta lies in the simplicity of its ingredients: besides spaghetti, it only contains cheese and black pepper (cacio e pepe), and it's cooked in a mixture of olive oil and butter. This dish requires coarsely ground black pepper so you can fully enjoy its flavor against the creamy, piquant Parmesan cheese. When serving, add extra black pepper and grated Parmesan to give everyone a chance to add their own personal touch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g spaghetti
3 tablespoons unsalted butter
3 tbsp. l. olive oil
1 tbsp coarsely ground black pepper + extra for serving
1 3/4 cups freshly grated Parmesan cheese, plus extra for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Set aside 1 cup of water and discard the rest.
In a large skillet, heat the butter and olive oil over medium-high heat until foam subsides. Add the pepper and cook, stirring, for about 1 minute. Add the pasta and up to 3/4 cup of the cooking water; stir.

Sprinkle with Parmesan cheese and continue cooking, stirring, until the cheese has melted and the pasta is well coated, about 2 minutes. Add a little more liquid, if needed, to thin the sauce. Season with salt and divide among four plates. Serve sprinkled with additional Parmesan cheese and black pepper.

Categories:

recipe / Simple and quick recipes / Simple pasta recipes / Main courses / Side dishes / Pasta / Food Network - recipes / Italian cuisine

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