Easy Rigatoni Cacio e Pepe with a buttery twist!
This easy cacio e pepe has a slight combination of my two best loved sauces! A combo of my butter pasta and cacio e pepe it is a twist on a classic that you will fall in love with!
Servings 2 people
Calories 492kcal
Ingredients
- 220 grams dried pasta or 300g fresh, I like rigatoni personally
- 30 grams parmesan finely grated with a microplane
- ¼ tsp ground black pepper
- ¼ tsp ground white pepper
- 20 g butter cut into cubes
- Sea salt to taste
Instructions
- Cook your pasta in a pot of well salted boiling water.
- When your pasta is close to done heat a large fry pan over a medium heat and add pasta and ⅔ cup of pasta water.
- Whisk well and add your butter piece by piece, letting them dissolve down before adding the next. When all the butter has melted lower your heat slightly.
- Add your Parmesan in 2 - 3 lots, again letting each lot melt down before adding the next. Whisk well to combine so all the cheese is off the bottom of the pan.
- Let the mixture come up to a very gentle simmer and cook for 2 - 3 mins so it thickens slightly.
- Add your cooked pasta directly into the sauce and let it bubble away for another 1 min or so to thicken more (it will thicken up off the heat)
- Take off the heat, let it stand for a min or two off the heat so it thickens a bit more then serve!