Spaghetti cacio e pepe

Name: Spaghetti cacio e pepe
Total time: 20 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 200g spaghetti; olive oil; butter; 1 tsp freshly ground black pepper; 50g parmesan finely grated (we used Parmigiano Reggiano)

Janine Ratcliffe

Published: September 1, 2015 at 2:26 PM

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Serves 2

Easy

Total time: 20 mins

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This has to be the simplest ever store-cupboard pasta. You can increase the pepper if you like it quite spicy, but this amount is a good starting point

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Alternatives

Complete the dish

Try this simple spaghetti cacio e pepe then check out Padella's cacio e pepe, our spaghetti carbonara, spaghetti bolognese and plenty more spaghetti recipes.

Ingredients

Nutrition

200g spaghetti
olive oil
butter
1 tsp freshly ground black pepper
50g parmesan

finely grated (we used Parmigiano Reggiano)

Nutrition: per serving

fat30.6g
carbs75.8g
fibre2.9g
protein21.3g
salt0.71g

Method

step 1

Cook the spaghetti in lots of boiling salted water until just tender. drain, saving a cupful of the cooking water. Meanwhile put 2 tbsp olive oil and a large knob of butter in a wide shallow pan with the pepper, then heat until melted.
step 2

Cook for a minute then tip in the spaghetti and 2 tbsp cooking water. Stir a few times, then add the cheese and another 2 tbsp water and toss together. The water, cheese and butter comes together to make a creamy ‘sauce’, so add a splash more water if you need to. Serve with more parmesan, if you like.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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