Description
Cacio E Pepe Egg Noodles is a creamy Italian dish that combines egg noodles with Pecorino Romano cheese and black pepper for a delightful flavor.
Ingredients
Scale
- 8 ounces egg noodles
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
- Salt, to taste
- 1/2 cup pasta cooking water (reserved)
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the noodles.
- In a large skillet over medium heat, melt the butter. Add the freshly cracked black pepper and toast for about 1 minute until fragrant.
- Add the drained egg noodles to the skillet and toss to coat them in the butter and pepper.
- Gradually add the reserved pasta cooking water, stirring continuously until the noodles are well coated and creamy.
- Remove the skillet from heat and stir in the grated Pecorino Romano cheese until melted and combined. If the sauce is too thick, add a little more pasta water to reach your desired consistency.
- Taste and adjust seasoning with additional salt if needed. Serve immediately, garnished with extra cheese and pepper if desired.
Notes
- For a creamier sauce, you can add a splash of heavy cream when mixing in the cheese.
- Try adding sautéed mushrooms or spinach for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: Salt to taste
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 0mg