Unusual recipes

Pasta Cacio e Pepe

Pasta Cacio e Pepe

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  • 6 ounces penne or bucatini
  • 3 tablespoons extra-virgin olive oil
  • 1 cup (packed) fresh arugula, torn into pieces
  • 1/3 cup (packed) freshly grated Pecorino Romano cheese (about 1 ounce)
  • Freshly ground black pepper

Recipe Preparation

  • Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid. Pour out hot water from serving bowl. Immediately add drained pasta and oil to bowl, then arugula and cheese and toss to coat. If dry, add some of reserved pasta cooking liquid by tablespoonfuls. Season with salt and freshly ground black pepper and serve.

,Photos by Pornchai MittongtareReviews Section

Watch the video: How to Make Cacio e Pepe Pasta with Cheese and Black Pepper (May 2022).


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