Spaghetti Cacio e Pepe with Kale
Servings 2
Equipment
- Large pot
- Large skillet
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.