Rigatoni Cacio e Pepe
This rigatoni cacio e pepe recipe features cooked pasta tossed in a creamy parmesan or Romano cheese sauce with pepper. Level up your pasta night with this 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion.
Equipment
- Large Pot
- Ladle
Ingredients
- 8 ounces rigatoni noodles save cooking water
- 2 tablespoons butter unsalted
- 1 cup Romano cheese or parmesan, plus extra for garnish
- 1 teaspoon Black Pepper
Instructions
- Cook rigatoni according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
- In a pan, add the butter over low heat until melted. Using a slotted spoon, drain the rigatoni and add into the pan with the butter. Toss well to combine.
- Pour 2/3 cup of the pasta cooking water into the pan. Add the parmesan cheese. Stir well, the sauce will thicken as it cooks. If sauce is too thick, add an additional 2 tablespoons of the pasta cooking water at a time to thin out the sauce.
- Once sauce has reached the desired thickness, add in the black pepper. Serve the rigatoni hot, topping with an extra sprinkle of parmesan cheese and fresh cracked black pepper.
Video
Nutrition
Calories: 406kcalCarbohydrates: 48gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 1275mgPotassium: 126mgFiber: 3gSugar: 1gVitamin A: 463IUCalcium: 486mgIron: 4mg
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