Spaghetti al Cacio e Pepe

August 17, 2017

This recipe has really gained popularity in recent years, and for a good reason. It is a very simple dish, easy to make, and loaded with flavor. I have always been a fan of the texture of using the cracked black pepper in recipes - especially this one just to add a little complexity. I have fond memories of my mother tossing the big bowl of pasta in the middle of the table and all the kids couldn't wait. Frescati is a soft white wine the goes well with this pasta.

• 1 lb spaghetti
• 4 oz diced onion
• 2 oz olive oil
• 2 oz melted butter
• 1.5 cups ricotta
• 4 oz liquid chicken stock
• 2 egg yolk
• 2 tblspn cracked black pepper
• 4 oz grated romano
• pinch of salt
• 2 tblspn chopped parsley

• Bring a pot of salted water to boil - add pasta upon boil • Add butter and olive oil to the skillet and heat on medium • Add diced white onion and soften • Add the ricotta to the skillet and stir • After...
See the full directions on my site

Nutritions

Calories
564

Sodium
512mg
21% DV

Fat
41g
63% DV

Protein
24g
48% DV

Carbs
19g
6% DV

Fiber
2g
11% DV