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    Home ~ Recipes ~ Recipes For One

    Buttered Noodles Recipe with Cheese and Pepper

    LAST UPDATED: Dec 26, 2020 · PUBLISHED: Apr 2, 2019 · BY: Sydney · 1 Comment

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    One of the many pasta dishes I learned to cook in Italy includes this easy buttered noodles or Cacio e Pepe. The simplicity of this recipe makes it a perfect last-minute dinner.  

    plte of buttered noodles pasta this Recipe

    This deliciously simple recipe is ready in a few minutes and tastes so rich and flavorful. You can add grilled chicken on the side for a heartier meal. Another plus is the recipe can be doubled.

    Main Ingredients Notes

    Collage of ingredients for buttered noodles.
    • Noodles or Pasta: I prefer to use Tagliatelle pasta, however, you can also use Spaghetti, Fettucini, or a simple egg noodle  Always use quality pasta, my personal favorite brand is DeCecco.
    • Cheese: Pecorino Romano is made from sheep's milk and is saltier and tangy than parmesan, whereas Parmesan is made from cow's milk and has a nutty flavor, and is a milder cheese.  These two kinds of cheese complement each other nicely.
    • Butter: I use unsalted butter but you can use salted butter.
    • Seasonings: Fresh coarsely ground pepper finishes the dish. Add red pepper flakes for extra spiciness.

    👩‍🍳 How to Make Butter Noodles

    (Note: please see the recipe card at the bottom of the post for the complete written instructions.)

    Step One: Cook the pasta according to the package instructions, drain the noodles, and set aside. Don't rinse the noodles. Reserve a little of the pasta water.

    Step Two: While the pasta is cooking grate the cheese and set it aside.

    Step Three: Heat a skillet and melt the butter, careful not to burn.

    Step Four: Toss the pasta into the skillet and coat it with the butter. Next, stir in the cheese and slowly add a little of the pasta water.

    Serving Suggestions

    • Serve with a light green salad and a slice of garlic bread.
    • Serve as a side dish with broiled fish.
    • Wonderful served with roasted tomatoes mixed into the sauce or with carrots served on the side.

    How to Store Leftovers

    To store leftovers cover and refrigerate for up to two days. To reheat, sprinkle with a little water and add a dollop of butter, and microwave in 15-second intervals, stirring in between until heated.

    Helpful Tools For This Recipe

    (Affiliate Links) Check out my other recommendations on my Small Kitchen Store page

    A good quality grater is a must. Microplane has a nice selection of graters. I personally like a simple hand grater and it's easy to store away.

    Recipe Notes

    • It's important to finely grate the Pecorino Romano and use very hot water for a smooth sauce.  Also, use coarse fresh ground pepper to add flavor and texture.
    • For a flawless Cacio e Pepe (Cheese and Pepper), you need to work fast.  Don't let the water cool before melting the cheese otherwise, the sauce will clump. 
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    plte of buttered noodles pasta

    Buttered Noodles with Cheese and Pepper (Cacio e Pepe)

    A basic buttered noodle recipe made with butter, cheese and pepper.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 servings
    Calories: 404kcal
    Author:Sydney Dawes

    Ingredients

    • 4- ounces dried Tagliatelle or other dried pasta
    • 1 tablespoon unsalted butter
    • ½ teaspoon freshly ground pepper
    • ¼ cup Parmesan cheese grated
    • ¼ cup Pecorino cheese grated
    • reserved pasta water
    • Kosher salt

    Instructions

    • Cook pasta according to package directions. Drain the pasta, reserving ½ cup of the pasta cooking water
    • In a skillet over a low heat melt the butter.
    • Add the cooked pasta and toss to coat.
    • Add the pepper, Parmesan, Pecorino Romano cheese and toss to coat the pasta, then add the pasta water slowly and stir until you have a creamy texture.
    • Serve immediately.

    Notes

  • It's important to finely grate the Pecorino Romano and use very hot water for a smooth sauce.  Also, use coarse fresh ground pepper to add flavor and texture.
  • For a flawless Cacio e Pepe (Cheese and Pepper), you need to work fast.  Don't let the water cool before melting the cheese otherwise, the sauce will clump. 
  • Nutrition

    Serving: 1g | Calories: 404kcal | Carbohydrates: 17g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Cholesterol: 88mg | Sodium: 1115mg | Fiber: 1g | Sugar: 1g

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      Recipe Rating




    1. Melissa W

      January 28, 2023 at 8:14 pm

      5 stars
      I really liked this recipe; will be using it from now on.

      Reply

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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