wine night: spaghetti cacio e pepe

Just because it's the holiday season and you're running around doing a million errands, 
doesn't mean you can't sit down to a nice pasta meal.

This dish proves that simple is often better.
Cacio e pepe literally translates to "cheese and pepper".
A Roman classic, it uses only a few ingredients 
and therefore they need to be of the best quality you can afford.  

Creamy, cheesy, peppery.  Perfection. 
Make this for your Wine Night tonight!

Spaghetti Cacio e Pepe
Recipe by Katie Rose of The Rose Record
Serves:  6

  • 16 oz. spaghetti (I know I usually try to go the whole wheat pasta route, but go with the original pasta on this recipe.  The pasta is the star here.)
  • 3 T. unsalted butter
  • 1 1/2 C. freshly grated Parmesan or Grana Padano (I know I typically use the pre-grated reduced fat stuff, but don't here.  Use the real deal and grate it yourself).
  • 2 1/2 t. freshly ground black pepper

  1. Cook pasta according to pasta directions (be sure to salt the water) until just shy of al dente (pull it about two minutes before the recommended box time).  
  2. Reserve 1 C. pasta water (you might not use it all) and then drain pasta (do not rinse!).
  3. While pasta cooks, melt butter in a large skillet over medium heat.  
  4. One butter is melted (but not brown!), add pepper and cook one minute until fragrant. 
  5. Add 1/2 C. pasta water to butter and pepper and bring to a simmer.
  6. Add the pasta and reduce heat to low. 
  7. Add cheese and toss with tongs until cheese melts and noodles are coated with the butter and pepper mixture.  If it still looks too dry, add a bit more pasta water.  
  8. Serve immediately and garnish with more cheese and pepper (optional).

Nutrition: (per serving)
  • Calories:  428
  • Carbs:  58 g
  • Fat:  14 g
  • Protein:  19 g


{photos by me}
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