capellini con cacio e pepe

I crave healthy, fresh pasta every so often…this looks amazing. I might add sun dried tomatoes to it…


  • Salt
  • 10 ounces whole wheat capellini
  • 1 Tbsp unsalted butter
  • 10 Tbsp freshly grated pecorino Romano
  • 1 Tbsp black peppercorns coarsely ground
  • Lemon Juice (optional)

Boil water for the pasta; once it’s come to a boil, add salt then the pasta and cook according to the instructions on the package. Just before you drain it, remove a coffee cupful of its cooking water.

Drain the pasta and add the butter to the hot pan.  Then tip in the capellini and toss well, dribbling in a tablespoonful of cooking liquid as you do so. Now add the grated pecorino and coarse black pepper and toss well in the residual heat of the pan–adding a little more pasta-cooking liquid if you need the lubrication–before tipping into warmed bowls.

Source: A Cup of Jo


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