No-Fail One-Pan Cacio e Pepe
- Servings: 6
- Prep: 5
- Cook Time: 2
Noodles with a sauce so creamy mixed with a paste so cheesy, it will melt into your mouth and you won’t be able to get enough. Do we need to say more?
|12 oz||No Yolks® Extra Broad Noodles|
|4 1/2 cups||water|
|1 cup||extra virgin olive oil|
|1 1/2 tsps||grated Pecorino Romano or Parmesan cheese|
|1 1/2 tsps||finely ground black pepper|
- Combine noodles, water and salt in large nonstick skillet on high heat; bring to boil. Reduce heat to medium; continue to cook 6 to 7 minutes, until noodles are slightly firm and some starchy water remains, stirring frequently. Remove pan from heat.
- Spoon 1/2 cup noodle cooking water in small bowl; add oil. Stir in cheese and pepper to form a paste. Add to noodles in skillet; stir well until evenly coated. Serve immediately.
- This recipe is an easy, no-fail take on a classic Roman dish, Cacio e Pepe, which simply means “Cheese and Pepper”. The starchy pasta water becomes the base of the rich creamy sauce, and creating a cheese paste allows it to melt evenly on the noodles without sticking to the bottom of the pot.
- The dish may need to be seasoned with a little sprinkle of kosher salt before serving, depending on the type of cheese used.