Description
Cacio e Pepe Egg Noodle Bowls are a creamy and delicious dish that combines egg noodles with a rich sauce made from Pecorino Romano cheese and black pepper.
Ingredients
Scale
- 8 ounces egg noodles
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the noodles.
- In a large skillet over medium heat, melt the butter. Add the freshly cracked black pepper and toast for about 1 minute, stirring constantly to release the flavor.
- Add the drained egg noodles to the skillet and toss to coat them in the butter and pepper mixture.
- Gradually add the reserved pasta water, a little at a time, while tossing the noodles until a creamy sauce forms.
- Remove the skillet from heat and stir in the grated Pecorino Romano cheese until melted and well combined. Adjust seasoning with salt if needed.
- Serve immediately, garnished with chopped parsley and additional cheese if desired.
Notes
- For a creamier texture, add a splash of heavy cream when mixing in the cheese.
- To customize, try adding sautéed mushrooms or spinach for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: varies
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Cacio e Pepe Egg Noodle Bowls