Low FODMAP One-Pot Cacio e Pepe
Total time30 min
Prep time10 min
Cook time20 min
4.9(9)
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Learn more →Ingredients
4 servings
- 12 oz spaghetti
- 4 cups water
- 1 tsp kosher salt
- 2 tsp whole black peppercorns, coarsely cracked
- 1 tbsp unsalted butter
- 2 oz pecorino romano, finely grated (about 1 cup)
- 2 oz parmesan, finely grated (about 1 cup)
Instructions
- 1
Crack the peppercorns coarsely using the flat side of a heavy knife, a mortar and pestle, or a pepper mill set to its coarsest setting — you want uneven shards, not a fine powder.
- 2
Combine the spaghetti, 4 cups water, salt, and cracked pepper in a large straight-sided skillet or wide saucepan. Bring to a boil over high heat, then reduce to a vigorous simmer, turning the pasta frequently with tongs as it softens into the liquid.
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