Cacio E Pepe Recipe
black pepper, tuscan kale, mushroom, pecorino romano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Wash the Tuscan kale thoroughly and chop it into bite-sized pieces. Clean and slice the mushrooms.
- 2
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned, about 5 minutes. Add the chopped Tuscan kale and cook until wilted, about 3-4 minutes. Season with salt and freshly ground black pepper.
- 4
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the vegetables. Pour in a little of the reserved pasta water (start with 1/4 cup) and toss everything together. Gradually add the grated Pecorino Romano cheese, tossing continuously until the cheese melts and creates a creamy sauce. If the pasta seems dry, add more reserved pasta water as needed.
- 5
Serve
Divide the Cacio e Pepe into serving bowls. Top with additional grated Pecorino Romano and freshly ground black pepper to taste. Enjoy!
