Cacio e Pepe translates to cheese and pepper. And that’s the extent of the ingredients! We used this recipe more as a side dish instead of a main dish only because we knew pasta alone wouldn’t satisfy us. But I am happy to report a “clean plate club” amongst the whole family!
Cacio e Pepe Pasta with Grilled Chicken and Roasted Vegetables
- 1 lb thin spaghetti
- 1/2 cup reserved pasta water
- 2-3 tbsp olive oil
- 1-2 tsp black pepper
- 1 cup grated Parmesan
- Cook pasta according to package directions. Right before draining, reserve 1 cup of pasta cooking water. Drain the rest.
- When pasta is drained, add to a skillet with olive oil and reserved pasta water. Reduce the heat to low and toss in the cheese and black pepper until melted.
- I served this with grilled chicken and roasted broccoli and carrots. See Notes for veggie recipe link.