Cacio E Pepe – a delicious recipe with Egg Pasta, Parmesan cheese, milliliters, ground black pepper, pasta water, butter. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Attach Pasta Sheet Roller to KitchenAid(R) Stand Mixer. Set adjustment knob on roller at 1. Turn mixer to Speed 2. Feed one flattened piece of dough into rollers to knead. Fold dough in half and roll again. Repeat folding and kneading process several times, or until dough is smooth and pliable. Lightly dust pasta with flour while rolling, if needed, to aid in drying and separation. Knead and fold each piece of dough in same manner.
2
Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Change to setting 4; feed dough through twice. Repeat with remaining dough. Stop mixer.
3
Exchange Pasta Sheet Roller for Spaghetti Cutter attachment. Turn mixer to Speed 4. Feed flattened pasta sheets through cutter. Carefully arrange pasta on Pasta Drying Rack.
4
While pasta dries, bring 4 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 3 minutes or until al dente.
5
Meanwhile, combine cheeses and pepper with 1/2 cup pasta water in large bowl to form a paste.
6
Add butter and cooked pasta to bowl directly from hot water. Toss constantly with tongs, adding additional 2 cups pasta water (more or less as needed) until cheese is melted and sauce lightly coats pasta.
1313
kcal
Calories
34
g
Fat
197
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound Basic Egg Pasta Dough quartered, 1 cup grated Parmesan cheese finely, 125 milliliters grated romano cheese finely, 2 teaspoons ground black pepper finely, and more.
Yes, Cacio E Pepe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
