Beetroot Fettuccine Cacio e Pepe
Thick strands of buttery fettuccine, laced with toasted black pepper and plenty of parmesan cheese.
Servings 4
Calories 534kcal
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.
Nutrition
Calories: 534kcal | Carbohydrates: 66g | Protein: 15g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 226mg | Potassium: 232mg | Fiber: 3g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 0.2mg | Calcium: 138mg | Iron: 1mg