Pasta Cacio e Pepe
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 6 ounces penne or bucatini
- 1 cup (packed) fresh arugula, torn into pieces
- 1/3 cup (packed) freshly grated pecorino romano cheese (about 1 ounce)
- Carbohydrate 65 g(22%)
- Cholesterol 15 mg(5%)
- Fat 25 g(39%)
- Fiber 3 g(12%)
- Protein 16 g(32%)
- Saturated Fat 5 g(27%)
- Sodium 211 mg(9%)
- Calories 553
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.
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.
