Cacio e Pepe
Disclosure: This post is sponsored by Barilla. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
5 ingredients. 20 minutes! Spaghetti, butter, black pepper, heavy cream and Parmesan. That is it! Simple, quick, easy and just so good!!!
I still can’t believe it’s been 2 weeks since my Barilla®-Italy extravaganza.
I think about going back.
Not just for the Pasta World Championship. But, basically, to eat more pasta.
More specifically, cacio e pepe. Because this was basically my diet the entire trip.
(Other than a super quick and desperate burger in Milan. But we’re not going to talk about that.)
No, but really, I don’t even know how to pronounce this dish. I kind of just say CACHIO….and then mumble the rest.
But what I do know is this.
I need this in my life on the daily.
Plus, with 20 minutes from start to finish, you can actually have this every. single. night.
And not just because it’s World Pasta Day today. Even though it’s World Pasta Day every day for me.
Life’s just too short for the kale salad diet.
Cacio e Pepe
Ingredients
- 8 ounces Barilla spaghetti
- 2 tablespoons unsalted butter
- 1 ½ teaspoons freshly ground black pepper
- ¼ cup heavy cream
- 4 ounces freshly grated Parmesan
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions for al dente; reserve 1 cup water and drain well.
- Melt better in a large skillet over medium heat. Add black pepper and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in heavy cream and 3/4 cups reserved water; bring to a simmer. Stir in Parmesan until slightly thickened, about 2-4 minutes.
- Stir in pasta and gently toss to combine. If the mixture is too thick, add more water as needed until desired consistency is reached.
- Serve immediately.
Did you make this recipe?
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OMG, gotta try right away. Personally, I’ll make as written to at least give the recipe a try and experience what you experienced. We should all try new ways to prepare food.
I don’t have heavy cream…. can I do a regular milk and flour mixture to get the same consistency?
I love your blog! I use your recipes almost everyday =D
Heavy cream is really best here!
My mom fixed this a lot when I was growing up. It is something quick and delicious and easy to throw together after a long day at work. I find myself imitating my mom we have this a couple times a month.
I made this today and I love it! So easy and quick! It’s very delicious, Thank you!! It’s going to be a new staple in my life…
Traditionaly is it made with heavy cream?? Can I Omit it?
No, it is not traditionally made with heavy cream. This is simply my twist on it! But yes, feel free to omit as needed to suit your preferences.
Your twist is delicious. Even my 90 year old Italian grandmother swooned on her first bite! Thanks!
I’m from Rome, there is no butter not cream in fact e pepe
Romano, not Parmesan, and yes, definitely no cream.
This looks amazing! I need it in my life!
Paige
http://thehappyflammily.com
Adding the heavy cream seems non-traditional.