Beetroot Fettuccine Cacio e Pepe
Thick strands of buttery fettuccine, laced with toasted black pepper and plenty of parmesan cheese. Any pasta works, but how gorgeous is this beetroot fettuccine?
I love the color of this dish! I used beetroot fettuccine and I love the way the beets added a deep, earthy flavor and vibrant color to the dish. That said you can use any pasta you want, from spaghetti to linguine, and from beetroot to gluten-free!
What is cacio e pepe? Cacio e pepe literally means “cheese and pepper”, and this classic Italian dish features pasta that’s spiked with parmesan and black pepper. But it’s not just any old pepper! The pepper is toasted!
Toasting black pepper changes everything. Thirty seconds in a dry skillet turns regular black pepper into its toasted form, which enriches its aroma and brings out more of a spicy, smoky essence. That one simple step turns a regular meal into a gourmet dish!
Don’t forget to save some pasta cooking water! We use the flavorful, starchy liquid to create the buttery sauce for this pasta, so make sure you save 1/2 cup when you drain the pasta. Pro tip: Put a ladle in your colander so you don’t forget!
What should you serve with your pasta? I suggest a crisp green salad and some warm Italian bread. You can also add grilled, roasted or steamed vegetables, such as broccoli, asparagus, green beans, and zucchini.
Beetroot Fettuccine Cacio e Pepe
Ingredients
- 12 ounces pasta of choice, I used beetroot fettuccine
- 2 teaspoons freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 teaspoon grated fresh garlic, or dried minced garlic
- 1/2 cup grated or shredded parmesan cheese, plus more for serving
- Salt
- Chopped fresh parsley or parsley leaves for serving, optional
Instructions
- Cook the pasta according to the package directions (until just al dente). Drain, reserving 1/2 cup of the pasta cooking water.
- Toast the ground pepper in a large, dry skillet over medium heat until fragrant – this should take about 30 seconds. Add 3 tablespoons of the butter, olive oil and garlic, and cook until the butter melts, about 1 minute.
- Add the drained pasta, 1/4 cup of the reserved pasta water and the parmesan. Toss to coat the pasta well. Add the remaining 1/4 cup of reserved pasta water and tablespoon of butter, and toss to coat. Season with salt.
- Garnish with parsley (if using), and serve with extra parmesan cheese on the side.