Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Toasted Cacio e Pepe
Rachael Ray

Toasted Cacio e Pepe

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This easy, cheesy one-pan pasta has a delish nutty flavor that comes from toasting the spaghetti in butter before cooking it. Rach likes to serve it with her Tomato-Cucumber Salad with Chilies and Mint.

Who knew breaking the pasta rules could taste this good? This twist on Cacio e Pepe starts by toasting the spaghetti in butter and olive oil for an extra nutty, rich flavor. A little black pepper, a lot of cheese, and a one-pan magic trick later—you’ve got a ridiculously good bowl of pasta with almost no cleanup. Rule-breaking never tasted so right.

Ingredients

  • 3 tablespoons extra-virgin olive oil, EVOO
  • 3 tablespoons salted butter
  • 1 pound spaghetti
  • 1 tablespoon coarse black pepper
  • 1 quart water
  • 2 cups finely grated Pecorino Romano cheese or half-and-half Parmigiano-Reggiano cheese and Pecorino

Directions

In a large, deep skillet, heat EVOO over medium to medium-high heat. Add butter to oil, and when it foams, add the pasta. Season pasta with pepper and toast to deeply golden in color and very nutty in its aroma. Add water to pan, bring to boil and stir occasionally, 7-8 minutes, then add cheese and stir 1-2 minutes more, to al dente. Serve in shallow bowls.

Tags:Comfort Food, Pasta, undoRS