Easy Cacio e Pepe

5 from 1 vote

A quick and easy cheesy pasta that has a hint of fresh ground pepper. Absolutely delicious. Light, airy and perfect for literally anytime.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Pasta, Weeknight Dinner

Cuisine: Italian

Keyword: vegetarian, pasta, cheese, Italian

Servings:

Calories: 262kcal

In deep pan, over medium heat, add the butter, black pepper, salt and minced garlic.
1 TBSP Butter, 1 tsp Pepper, 1 tsp Salt, 3 cloves Garlic - minced
Toast the pepper for about 30 seconds.
Add in 2 cups of water and salt. Let it come up to a high simmer/boil and then add in your noodles.
2-2 1/2 cups Water
Toss the noodles so that they are mostly submerged under the water. Cook for 3-4 minutes, occasionally tossing with your tongs until cooked throughly. You should have about 1/4 cup of water left (see next step)
If using dry pasta, it will cooke 8-10 minutes, and add more water as necessary until the pasta is cooked throughly, end with about 1/4 cup of water left (see next step)
7-8 oz Pasta
Once the pasta is cooked and the water has reduced to about 1/4 cup, turn off the heat.
If you notice your water is reducing too quickly during the step above, add a little more water so that your noodles have time to cook.
Off the heat, add your shredded parmesan cheese in the remainder of your pasta water and stir to combine. As the cheese melts start to toss in with the noodles. It's important to start in the pasta water so that the cheese doesn't clump together.
1/2 cup Shredded Parmesan Cheese
Toss until the cheese is melted and creamy, covering all the noodles. This should only take about a minute or so.
Garnish with shredded parmesan cheese and another pinch of black pepper.