Name: Spaghetti Cacio e Pepe with Kale
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 oz spaghetti noodles (al dente, cooked according to the package instructions); 2 tbsp butter (divided); ½ tsp freshly cracked black pepper (plus more for serving); ½ bunch of lacinato kale (stems removed and chopped); Pinch of crushed red pepper flakes (to taste); Sea salt (to taste); ½ cup Pecorino cheese (or Parmesan cheese) (finely grated, plus more for serving); 1 tbsp fresh parsley (finely chopped)

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Comforting spaghetti cacio e pepe with kale is a creamy, cheesy, and peppery pasta dish made extra special with lots of garlicky kale.

Delicious and perfect for an easy weeknight meal, this spaghetti cacio e pepe with kale recipe from How Sweet Eats is sure to be a hit with even the pickiest eaters. Getting the cheese and water blend to form a glossy, coating sauce takes a little time, but it’s worth it! We thought this easy cacio e pepe recipe was delicious, and it paired nicely with an Italian salad and some crusty roasted garlic bread.

Spaghetti Cacio e Pepe with Kale

Ingredients:

4 oz spaghetti noodles, al dente, cooked according to the package instructions
2 tbsp butter, divided
½ tsp freshly cracked black pepper, plus more for serving
½ bunch of lacinato kale, stems removed and chopped
Pinch of crushed red pepper flakes, to taste
Sea salt, to taste
½ cup Pecorino cheese (or Parmesan cheese), finely grated
1 tbsp fresh parsley, finely chopped

How to Make Spaghetti Cacio e Pepe with Kale

Cook the spaghetti to al dente in a large pot of well-salted boiling water according to the directions. Drain, reserving about ½ cup of the cooking water.

Meanwhile, heat one tablespoon of butter in a large skillet over medium heat. Once melted, stir in the pepper, and toast for about 60 seconds.

Add in the kale and season with crushed red pepper flakes and sea salt to taste.

Add in some of the reserved cooking water and bring the mixture to a simmer.

Add the remaining tablespoon of butter and the drained pasta, and toss them together.

Reduce the heat to low and stir in the pecorino or parmesan cheese. Continually toss the pasta and sauce until the cheese is melted and the sauce has thickened, about 3-5 minutes.

Pour into a large serving bowl and top with parsley, more freshly cracked black pepper, and shaved or finely grated pecorino or parmesan. Serve immediately. Enjoy.

Spaghetti Cacio e Pepe with Kale

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Main

Cuisine: Italian

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

4 oz spaghetti noodles al dente, cooked according to the package instructions
2 tbsp butter divided
½ tsp freshly cracked black pepper plus more for serving
½ bunch of lacinato kale stems removed and chopped
Pinch of crushed red pepper flakes to taste
Sea salt to taste
½ cup Pecorino cheese (or Parmesan cheese) finely grated, plus more for serving
1 tbsp fresh parsley finely chopped

Instructions

Cook the spaghetti to al dente in a large pot of well-salted boiling water according to the directions. Drain, reserving about ½ cup of the cooking water.
Meanwhile, heat one tablespoon of butter in a large skillet over medium heat. Once melted, stir in the pepper, and toast for about 60 seconds.
Add in the kale and season with crushed red pepper flakes and sea salt to taste.
Add in some of the reserved cooking water and bring the mixture to a simmer.
Add the remaining tablespoon of butter and the drained pasta, and toss them together.
Reduce the heat to low and stir in the pecorino or parmesan cheese. Continually toss the pasta and sauce until the cheese is melted and the sauce has thickened, about 3-5 minutes.
Pour into a large serving bowl and top with parsley, more freshly cracked black pepper, and shaved or finely grated pecorino or parmesan. Serve immediately. Enjoy.