The sauce for this pasta dish is just cheese and pepper (aka cacio e pepe in Italian). Try this with kids as a simple yet sophisticated alternative to standard mac and cheese. Lots of black pepper adds a touch of heat, priming picky palates for spicier food.

Joy Howard
Source: EatingWell Magazine, May 2020

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add pasta and peas and cook until the pasta is just tender, 3 to 4 minutes. Reserve 1 1/2 cups cooking water and drain the pasta and peas.

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  • Combine pecorino and Parmesan in a small bowl.

  • Heat butter and oil in a large skillet over medium heat. Add pepper and salt and cook for 1 minute. Carefully pour in 3/4 cup of the cooking water and simmer until slightly thickened, about 2 minutes. Add the pasta and peas; remove from heat.

  • Slowly stir in 1/2 cup of the cheese mixture. Toss, adding more of the cooking water as needed, until well coated, about 2 minutes. Serve with the remaining 1/2 cup cheese and more pepper, if desired.

Nutrition Facts

454 calories; protein 16.6g 33% DV; carbohydrates 52.1g 17% DV; dietary fiber 5.3g 21% DV; sugars 4.4g; fat 18.6g 29% DV; saturated fat 7.3g 36% DV; cholesterol 60.8mg 20% DV; vitamin a iu 1654.7IU 33% DV; vitamin c 12.1mg 20% DV; folate 36mcg 9% DV; calcium 196.3mg 20% DV; iron 3.9mg 22% DV; magnesium 19.3mg 7% DV; potassium 113.2mg 3% DV; sodium 421.1mg 17% DV.
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