Description
A creamy and comforting Italian classic made with tender egg noodles, freshly grated Pecorino Romano, butter, and bold cracked black pepper. Simple ingredients transformed into a silky, peppery pasta dish in just 20 minutes.
Ingredients
Scale
- 12 ounces egg noodles
- 1 1/2 cups freshly grated Pecorino Romano cheese (about 4 ounces)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon salt (for pasta water)
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a rolling boil.
- Grate the Pecorino Romano cheese finely and freshly grind the black pepper.
- Cook the egg noodles according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the noodles.
- Place a large skillet over medium heat and melt the butter.
- Add the freshly ground black pepper to the melted butter and toast for about 30 seconds until fragrant.
- Add the drained noodles to the skillet along with a splash of reserved pasta water. Toss to coat.
- Remove the skillet from heat and gradually stir in the grated Pecorino Romano, tossing continuously until a creamy sauce forms.
- Add additional pasta water, one tablespoon at a time, if needed to achieve a silky consistency.
- Serve immediately with extra Pecorino Romano and freshly cracked black pepper on top.
Notes
- Use freshly grated cheese for the smoothest sauce texture.
- Do not add cheese over high heat to prevent clumping.
- Reserve enough pasta water to adjust sauce consistency as needed.
- Reheat leftovers gently with a splash of water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg
Keywords: Cacio E Pepe Egg Noodles, creamy egg noodles, Italian pasta, pecorino romano pasta, pepper pasta