Orzo Cacio e Pepe
Recipe provided by Mary Berg
- Difficulty: Easy
- Servings: 3 to 4
- Nutritional Information (per serving): Calories 493, Total Fat 15 g, Saturated Fat 9 g, Carbohydrates 61 g, Dietary Fiber 3 g, Sugar 2 g, Protein 27 g, Cholesterol 47 mg, Sodium 734 mg
- Total time: 20 minutes
- Active time: 20 minutes
Whip up this irresistible Orzo Cacio e Pepe, a simplified twist on the classic Roman pasta that's bursting with cheesy, peppery bliss. With just five pantry staples, you'll have a silky, comforting weeknight dinner ready in under 30 minutesguaranteed to wow your taste buds and leave you craving seconds!
Ingredients
- Kosher salt
- 1 1/4 cups (250 grams) orzo
- 1 to 2 teaspoons freshly ground black pepper
- 1 cup finely grated Pecorino cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
Instructions
- Bring 4 cups of water to a boil over high heat, seasoning with 1/2 teaspoon of salt. Add the orzo and cook for 6 to 8 minutes, until just al dente. Drain, reserving 1 cup of the pasta water.
- As the orzo cooks, heat a skillet over medium heat. Toast 1 teaspoon of the black pepper for 1 to 2 minutes until aromatic. Reduce the heat to medium-low, then add the drained orzo to the pan with the toasted pepper. Pour in 1/2 cup of the reserved pasta water.
- Add the Pecorino and Parmigiano cheeses to the skillet. Stir and toss rapidly to create a creamy sauce, adding more pasta water as needed to achieve the desired texture.
- Adjust seasoning with salt and additional pepper if desired, then serve right away.
