September Recipes

Cacio e Pepe

30 Minutes Or Less Badge
Vegetarian Badge
Plate of Cacio e Pepe with a fork stuck in the top.
Hands On:
10 minutes
Total Time:
25 minutes


  • ½ (16-oz.) pkg. Gustare Vita organic spaghetti pasta
  • ¼ cup Hy-Vee unsalted butter
  • 1 ½ tsp Hy-Vee freshly cracked black peppercorns
  • 1 cup Parmigiano Reggiano cheese, freshly grated (about 3-oz.)
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Bring a large stockpot of lightly salted water to a boil. Add pasta. Cook 10 to 12 minutes or until pasta is al dente. Drain pasta; reserving pasta water. Set cooked pasta aside; keep warm.
Add butter to same stockpot over medium heat. Add freshly cracked black pepper and cook until fragrant, about 30 seconds to 1 minute.
Add ½ cup reserved pasta water to butter mixture. Stir in cooked pasta and Parmigiano Reggiano cheese. Remove stockpot from heat and allow cheese to melt and coat pasta. Add additional reserved pasta water to reach desired consistency. Serve immediately.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 21g 27%
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 50mg 17%
Sodium: 500mg 22%
Total Carbohydrate: 40g 15%
Dietary Fiber: 2g 7%
Sugars: 2g 4%
Protein: 19g 38%

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