Cacio e Pepe with Arugula and Lemon

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 25 minutes

材料

1 pound bucatini pasta

4 tablespoons salted butter

1 1/2 teaspoons freshly cracked black pepper

1 cup freshly grated parmesan cheese

1/2 cup fresh grated pecorino cheese

couple handfuls baby arugula

fresh basil and lemon zest, for serving

手順

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain. 2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pepper and cook 30 second to 1 minute, until toasted.3. Add the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining butter. Reduce the heat to low and add the parmesan and pecorino, tossing until melted. Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce. Transfer to a bowl and serve topped with fresh basil and lemon zest. Enjoy!

栄養

• カロリー: 295 kcal
• 脂肪総量: 15 g
• 飽和脂肪: 9 g
• コレステロール: 43 mg
• ナトリウム: 426 mg
• 炭水化物総量: 57 g
• 食物繊維: 2 g
• 糖質総量: 2 g
• タンパク質: 19 g