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Cacio e Pepe (Peppery Pasta)
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Rating: 4.3/5 (27 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 160
% Daily Value**
Total Fat 11g
Saturated Fat 6g
Unsaturated Fat 0g
Cholesterol 38mg
Sodium 392mg
Total Carbohydrate 7g
Dietary Fiber 1g
Sugars 0g
Protein 10g
Vitamin A  3%Vitamin C  1%
Calcium  32%Iron  8%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cacio e Pepe (Peppery Pasta)

Recipe Tags: Pasta Recipes

Date Added: November 09, 2016
So, when you're itching for something wicked simple and filling, peppery pasta is where it's at. Butter, romano cheese, just a bit of spice and you're good to go.


2 oz Ziti or Spaghetti, capellini (angel hair), vermicelli pasta (about a handful)
1/2 cup Romano Cheese grated pecorino
2 tablespoons Pepper cracked
1 teaspoon Olive Oil
1/2 tablespoon Butter
1/4 cup Water pasta
Salt to taste (for water )
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1. Boil pasta in salted water, following instructions on the box, until at desired texture (preferably, al dente).

2. Reserve about 1/4 cup of pasta water then drain pasta.

3. Place pasta pot back on burner on low heat, add cracked pepper for a few moments until toasted (WARNING: pepper burns easily so make sure this maneuver is quick!)

4. Add butter and oil until melted. Add pasta back in with saved water. Add romano cheese and serve hot.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Cheese, Olive Oil allergies.
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