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Epicurious

Pasta Cacio e Pepe

3.9

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Pasta Cacio e PepePornchai Mittongtare

Pasta with Pecorino and Black Pepper

This is an old Roman recipe in the tradition of la cucina povera that has always been a favorite of poor and rich alike. (Cacio is a word for "cheese" in Southern Italy.) It is incredibly simple and quick to prepare, but depends on having good-quality Pecorino Romano and pasta, and fragrant peppercorns in your larder. Make it with long or short pasta, whichever you prefer. The arugula is our addition; it brings fresh flavor and color to the dish.

Recipe information

  • Yield

    Makes 2 servings

Ingredients

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

Preparation

  1. 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.

TagsPastaBucatiniPenneItalianEuropeanArugulaLeafy GreensVegetablePecorinoCheeseDairyMainSideDinnerNut FreeVegetarianQuickEasy5 Ingredients or FewerWeeknight MealsBon Appétit
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