Cheese Pepper Pasta
Make this traditional lemon cacio e pepe recipe with five ingredients and 15 minutes for a simple dish full of rich flavor!
Servings: 2 servings
Calories: 621kcal
Equipment
1 Large Skillet
Ingredients
- 8 oz Bucatini I used gluten free
- 2 tablespoon grass-fed butter
- ½ teaspoon fresh cracked black pepper
- ½ cup freshly grated Pecorino Romano
- 1 lemon
Instructions
- Fill a pot with water, add a pinch of sea salt, and bring to a boil over high heat.
- Add the dry pasta noodles to the pot and reduce heat to medium until the pasta is cooked al dente.8 oz Bucatini
- While the pasta is cooking, heat the butter in a large skillet over medium low heat. Add the black pepper and stir until toasted.2 tablespoon grass-fed butter, ½ teaspoon fresh cracked black pepper
- Reserve 1 cup of pasta water and strain the noodles.
- Add ½ cup of the pasta water to the skillet.
- Transfer the cooked pasta noodles to the skillet and gently toss in the pepper mixture until coated.
- Add the grated Pecorino Romano on top of the noodles and toss well to distribute. Add splashes of extra pasta water if needed to achieve your desired consistency.½ cup freshly grated Pecorino Romano
- Serve the pasta warm with a squeeze of half a lemon and a dusting of extra Pecorino Romano and enjoy!1 lemon
Notes
Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat your lemon cacio e pepe in a skillet over medium heat on the stove or in the microwave. Add an extra splash of water as needed to loosen the pepper sauce back up.
Nutrition
Serving: 1serving | Calories: 621kcal | Carbohydrates: 87g | Protein: 23g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 397mg | Potassium: 295mg | Fiber: 4g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 4mg | Calcium: 297mg | Iron: 2mg