One-Pot Cacio e Pepe Pasta
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 541, total fat 20 G., saturated fats 9 G., proteins 23 G., carbohydrates 66 G., fiber 3 G., cholesterol 37 mg, sodium 498 mg, sugar 3 G.
Calories 541, total fat 20 G., saturated fats 9 G., proteins 23 G., carbohydrates 66 G., fiber 3 G., cholesterol 37 mg, sodium 498 mg, sugar 3 G.
This simple, classic pasta dish is even easier to make: all the ingredients are cooked together in one pot. The sauce reduces and thickens while the spaghetti cooks, so you don't have to drain it! Don't wait for the water to boil before adding the pasta—it's so convenient. Use freshly ground black pepper for this "Cacio e Pepe" (cheese and pepper) pasta to fully enjoy the flavor and aroma of this traditional Italian dish.
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.
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 thin spaghetti, broken in half
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon juice
- 0.5 cup grated Pecorino Romano cheese + extra for serving
- 1 tbsp unsalted butter
- 0.5 tbsp. grated parmesan
- 2 tsp coarsely ground black pepper + extra for serving
We recommend
Recipes with similar ingredients: spaghetti pasta, Pecorino Romano cheese, Parmesan cheese, lemon juice, black peppercorns
Cooking the dish according to the recipe:
- Place the spaghetti, olive oil, and 1 teaspoon of salt in a medium skillet with high sides and cover with 5.5 cups of water. Bring to a boil over medium-high heat. Continue cooking, stirring frequently to prevent sticking, until al dente, about 8 minutes. Remove from heat and stir in the lemon juice. Gradually sprinkle in the pecorino cheese and stir until completely melted, then add the butter.
- Sprinkle with Parmesan cheese, black pepper, and 1/2 teaspoon salt and stir until the cheese melts and becomes smooth (it will thicken at first, but will dissolve into the sauce after 4 minutes). Divide the spaghetti among four bowls and sprinkle with additional pecorino cheese and black pepper.
Note
The success of this dish depends on the specific shape of the pasta, so we do not recommend substituting thin spaghetti with another pasta.
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