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Cacio e Pepe
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 Lb Central Market Elicoidali Pasta
1 cup(s) pasta water, reserved from cooked pasta
2 Oz unsalted butter
1 Tbsp cracked black pepper
1 cup(s) Parmesan cheese, grated
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Bring a large pot of water to a boil, (adding a large pinch of salt helps season the water and brings it to a boil faster). Cook pasta according to package instructions and reserve 1 cup of the leftover pasta water.
In a large non-stick sauté pan add water, butter, and cracked pepper. Bring to a simmer and cook until mixture starts to look creamy and thickens.
Once water and butter mixture starts to thicken, add in pasta and toss to coat in the sauce. Add in cheese, toss well to coat pasta and cook until sauce resembles an Alfredo sauce. Turn off heat and serve immediately. Garnish with more cheese and fresh herbs if you wish.



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