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spaghetti con cacio e pepe)

Spaghetti cacio e pepe

Published: September 1, 2015 at 2:26 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This has to be the simplest ever store-cupboard pasta. You can increase the pepper if you like it quite spicy, but this amount is a good starting point

Nutrition:
NutrientUnit
fat30.6g
carbs75.8g
fibre2.9g
protein21.3g
salt0.71g
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Try this simple spaghetti cacio e pepe then check out Padella's cacio e pepe, our spaghetti carbonara, spaghetti bolognese and plenty more spaghetti recipes.

Ingredients

  • 200g spaghetti
  • olive oil
  • butter
  • 1 tsp freshly ground black pepper
  • 50g parmesan, finely grated (we used Parmigiano Reggiano)

Method

  • STEP 1

    Cook the spaghetti in lots of boiling salted water until just tender. drain, saving a cupful of the cooking water. Meanwhile put 2 tbsp olive oil and a large knob of butter in a wide shallow pan with the pepper, then heat until melted.

  • STEP 2

    Cook for a minute then tip in the spaghetti and 2 tbsp cooking water. Stir a few times, then add the cheese and another 2 tbsp water and toss together. The water, cheese and butter comes together to make a creamy ‘sauce’, so add a splash more water if you need to. Serve with more parmesan, if you like.

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