This is a classic Italian recipe. My family is from the Italian Alps and use Dairy products profusely in cooking. This is a go to for me when I have left over pasta. Use SALTED BUTTER and FRY pasta in butter until crispy (takes about 10-15 mins) and then add black pepper. It’s a great stand alone or side dish. BTW, I freeze our extra pasta over time and when I have enough saved I fry it up. This doesn’t require all of the pasta to be the same (linguine, penne, spaghetti, etc) all marry well and are used in one simple and delicious dish.
This is a classic Italian recipe. My family is from the Italian Alps and use Dairy products profusely in cooking. This is a go to for me when I have left over pasta. Use SALTED BUTTER and FRY pasta in butter until crispy (takes about 10-15 mins) and then add black pepper. It’s a great stand alone or side dish. BTW, I freeze our extra pasta over time and when I have enough saved I fry it up. This doesn’t require all of the pasta to be the same (linguine, penne, spaghetti, etc) all marry well and are used in one simple and delicious dish.
Super simple and quick to make! If you're a college student like I am, this is a thousand times better than ramen!
I just added a pinch or two of red pepper flakes to add some heat and voíla!
This dish is easy to make, and it's delicious! I bought a Kitchenaid Pasta Press, and I have been experimenting with a variety of recipes. This one is a keeper! I added Aleppo pepper at the end for a bit of heat. A good quality olive oil is a must for this recipe. I use extra virgin olive oil from California Olive Ranch. For this recipe, I used the mild and buttery profile. I buy a wedge of pecorino romano and grate it myself. The recipe is really good with store bought spaghetti, but fresh spaghetti takes it over the top!
I made a huge mistake when I made this. I made it with thin wheat spaghetti. I should have used regular so unless you want a mucky mess, use regular spaghetti.
This is a variation on the classic Roman dish except the Romans don't add garlic. The name is cacio e pepe: cheese and pepper. The addition of garlic changes the dish but it is still tasty. This was a Friday night meal in our house growing up. It is meatless and inexpensive. Thanks for submitting your rendition.
We're Italian. This is the way an Italian recipe should be: simple with the right ingredients. Don't add or subtract anything just use genuine oil and cheese. Butter in not in the original recipe.
Added butter to oil and parsley and red flakes for more flavour
Very tasty. Easy & quick to make. Goes good with a nice Pinot Grigio.
Note: When adding the Romano, add only a little at a time, allowing each addition to melt. Otherwise it melts into a big glob.
Thank you for this recipe! I'm having one of those, no money till payday what can I make with stuff already in my kitchen, type of days. I wasn't able to make this exact. But it turned out great. I had penne not spaghetti. I didn't have any garlic. I had grated parmesan and shredded parmesan. I added some leftover sautéed peppers and onions to the oil. Then I added in the noodles, cheese, garlic powder, Italian seasoning, and more black pepper. I ate this with some leftover chicken and steamed broccoli. I wasn't able to make exact but this recipe saved the day!
