‘pseudo’ cacio e pepe (10 minute pasta)

tastes like cacio e pepe. as easy as making buttered noodles.

ingredients

  • 1 lb dry pasta (like bucatini or spaghetti)

  • 1/4 cup salted butter

  • fresh cracked pepper

  • Pecorino Romano cheese, finely grated (at least 1/2 cup)

  • cheese grater or micro plane

  • finishing salt

  • olive oil

recipe

  1. prepare and cook the pasta according to package instructions in a large pot.

  2. once pasta is cooked, drain it in a colander in the sink and place large pot back on the stove.

  3. melt 1/4 cup salted butter in the pot on medium heat.

  4. add 1/4 cup olive oil to the pot.

  5. toss drained pasta back into the pot and stir to coat noodles with butter and oil.

  6. crack fresh pepper in the pasta, keep tossing to mix and add to your liking. (I like ALOT)

  7. slowly add 1/4 cup grated pecorino romano cheese into pasta so it’s mixed evenly.

    • note: the cheese won’t “melt” like you may expect this is okay

  8. serve pasta in large bowl.

  9. add finishing salt, more black pepper, + more grated cheese on top.

  10. enjoy!

tips

  • use black pepper corns from a grinder, the fresher the better.

  • buy a block of Pecorino Romano cheese (not pre grated) and grate at home when ready to use.

  • my recommended finishing salt

ANNA DOMBROSKI