Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cacio e Pepe


  • Author: Kelsey Nixon
  • Yield: 4 servings 1x

Ingredients

Scale
  • ½ tablespoon kosher salt
  • 6 oz. spaghetti
  • 3 tablespoons unsalted butter, divided
  • 1 teaspoon cracked black pepper
  • 1 cup Parmesan, finely grated
  • Zest from 1 lemon
  • 1 cup arugula

Instructions

Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Drain; reserving ½ cup pasta water.

 

In a large skillet, melt 2 tablespoons of butter. Add pepper and toast until fragrant. Add pasta water, spaghetti, and remaining tablespoon of butter. Over low heat add cheese and use tongs to toss until pasta is coated and cheese has melted. Turn off heat and toss in arugula and lemon zest. Transfer to bowls and serve warm.