Cacio e Pepe

• porcje: 4 servings
• całkowity czas: 20 minutes

Składniki

3/4 tsp salt ($0.02)

1/2 lb dry spaghetti ($0.67)

4 Tbsp salted butter, divided* ($0.60)

1 tsp coarsely ground black pepper plus more for garnish*, ($0.16)

1 cup Parmesan, grated, plus more for garnish*, ($1.75)

Wskazówki

In a large skillet bring 6 cups of water and 3/4 teaspoon of salt to a boil. Add the dry spaghetti and cook for two minutes less than the package directions call for.

Reserve a cup of pasta water before draining the spaghetti. Place the spaghetti in a bowl and set it close to the stove to keep it warm.

In the same pan you cooked the spaghetti, melt 2 tablespoons of butter with the black pepper over medium heat. Cook until fragrant.

Add 1/2 cup of the reserved pasta water to the pan and stir until a glossy sauce forms.

Turn the heat down to low and add the spaghetti to the pan. Top with the grated parmesan and the remaining 2 tablespoons of butter.

Use tongs to quickly mix the parmesan, butter, spaghetti, and pepper sauce until a creamy sauce forms. Serve immediately and garnish with additional pepper and parmesan cheese.

Wartości Odżywcze

• Kalorie: 410 kcal
• Tłuszcz Całkowity: 19 g
• Sód: 930 mg
• Węglowodany Całkowite: 43 g
• Błonnik Pokarmowy: 2 g
• Białko: 17 g