Italian · Dinner
Pepper and Cheese Noodles
Cacio e pepe–style egg noodles tossed with butter, pecorino romano, and cracked black pepper. Starchy pasta water emulsifies the cheese into a glossy coating without cream. Finished with extra pecorino and pepper, served immediately in a warm bowl to preserve the silky sauce.
$3
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
672Calories
29.3gProtein
33.6gFat
58.4gCarbs
1.4gSugar
2.4gFiber
1852mgSodium
135mgChol
19.8gSat Fat
273mgPotassium
625mgCalcium
2.7mgIron
0.6mcgVitamin B12
0mgVitamin C
vegetarian
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Bring a small pot of water to a rolling boil over high heat, stir in salt until dissolved, then drop in the egg noodles and cook 6 to 8 minutes until tender with a slight bite.
2
Toast the cracked black pepper in a dry skillet over medium-low heat for 1 minute, shaking the pan, until it smells sharp and slightly smoky.
3
Ladle 60ml of starchy pasta water into a mixing bowl, add the butter and stir until melted, then add the drained noodles and toasted pepper and toss off heat until glossy.
4
Plate
Sprinkle in the pecorino romano gradually, tossing constantly until melted into a smooth sauce that clings to the noodles, then twirl into a warm bowl and finish with an extra pinch of black pepper and pecorino.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g dry egg noodles
- 100g100g pecorino romano
- 2 tbsp28g butter
- 2 tsp2 tsp coarsely cracked black pepper
- 1 tsp1 tsp salt
- 120ml120ml pasta water
