Rocco Dispirito's Cacio e Pepe
- 8 oz egg noodles (such as Bionaturae Organic Tagliatelle)
- 1 tbsp unsalted butter
- 1 tbsp cracked and crushed (not ground) black pepper, plus more to taste
- 6 tbsp Pecorino Romano, grated, divided
- 1/4 cup cup loosely packed flat-leaf Italian parsley, chopped
Cook pasta as directed on package until al dente, about seven minutes. Drain, reserving 1/2 cup pasta cooking water. In a large skillet over medium heat, combine butter and pepper. Cook, stirring, until butter melts and bubbles, about one minute.
Add reserved cooking water; bring to a simmer. Reduce heat to low; add 4 tbsp Pecorino Romano. Whisk until smooth. Add pasta. Increase heat to medium. With a heat-resistant spatula, stir gently until a sauce forms and sticks to the pasta. Add parsley and toss to coat pasta. Season with salt and black pepper. Divide pasta among four bowls; sprinkle with remaining 2 tablespoons of Pecorino Romano.THE SKINNY
332 calories per serving, 11 grams of fat (6 grams saturated), 42 grams of carbs, 2 grams of fiber, 15 grams of protein
Who Cooked it Best?
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