One of the many pasta dishes I learned to cook in Italy is, Cacio e Pepe, which is buttered spaghetti is a favorite of mine. The simplicity of this recipe makes it a perfect last-minute dinner.
- 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
- Kosher salt
- 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.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 88mgSodium: 1115mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 16g
Keep the ingredients in your fridge and you'll always have a quick meal at the ready.
Ingredients to make Buttered Spaghetti
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 is DeCecco.
Pecorino Romano is made from sheep's milk and 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 cheese compliment each other nicely.
It's important to finely grate the Pecorino Romano and use very hot water for a smooth sauce. Also, use a coarse fresh ground pepper to add flavor and texture.
How to make the best buttered spaghetti
First cook the pasta according to the package instructions, drain and set aside. Don't rinse. Heat a skillet and melt the butter, careful not to burn. Reserve a little of the pasta water.
While the pasta is cooking grate the cheeses.
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.
Toss the pasta into the skillet and coat with the butter. Next, stir in the cheese and slowly add a little