Pasta Cacio, Pepe, e Cavolo Nero

By Nicole Franzen
March 9, 2011
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Author Notes: Cacio e Pepe is a traditional dish of Rome. It's very simple and easy to make. One of those comfort dishes that tastes good and pleases all ages. "Cacio" meaning cheese, most commonly used is Pecorino Romano and "Pepe" meaning pepper. This dish is usually made with Spaghetti or Bucatini. I used Bucatini which has a pin hole through it. I always need my greens so I added some lacinato kale "cavolo nero". A poached egg would be a really nice addition. I added a touch of lemon and truffle salt which gave it a nice little boost. Pecorino is naturally really salty so not much additional salt is needed, also it is much more affordable then parmesan making this pretty cost efficient. Nicole Franzen

Serves: 2

  • 1 pound bucatini pasta
  • Olive oil
  • 2 cloves garlic
  • 1 bunch lacinato kale
  • 1 cup Pecorino Romano cheese
  • 2 tablespoons butter
  • Fresh ground pepper
  • Lemon
  • Sea salt (I used truffle salt, optional)
  1. Bring a pot of water to a boil. Salt water and cook pasta to directions.
  2. In a large sauté pan on medium-low heat, drizzle a little olive oil, and add 2 cloves of minced garlic. Rinse and cut kale into thin strips, removing the larger part of the ribs that are tough. Add kale to pan and sauté until tender -- about 4 minutes. Grate about a loose cup of Pecorino cheese on a box grater. Drain pasta and immediately add to saute pan. Toss in a couple tablespoons of butter and cheese. Grind a good amount of pepper and a squeeze of lemon juice. Toss well, adjust seasoning, and serve hot right away. Bon Appetito.

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