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Cacio e Pepe with Arugula

For all the nights that do not want you to cook for more than 20 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Cacio e Pepe with Arugula
Appliance: pan, Saucepan, Strainer, Fork, Ladle, Wooden spoon
Servings: 6 people
Author: Jinal Gangar

Ingredients

  • 500 g bucatini pasta
  • 1 cup arugula freshly chopped
  • 4 tbsp butter salted
  • 1 tsp black pepper freshly cracked
  • 1 cup parmesan cheese grated
  • 1 cup pecorino cheese grated
  • fresh basil leaves for garnishing
  • lemon zest for garnishing
  • 5 cups water

Instructions

  • Bring water to a boil in a large pot and add salt and pasta to it. While you do that, remove aside about 3/4 cup of pasta water from the pot.
  • Let the pasta cook for about 10 minutes till it becomes soft. Meanwhile, take a saucepan and keep it over medium heat, add butter and pepper. Mix these properly.
  • Now add the pasta water that you saved aside to the saucepan and cook it for about 5 minutes till the quantity reduces to 80 percent.
  • You will see your pasta becoming soft and nice. Take it out with the help of a tong and transfer it to the saucepan.
  • Add both the cups of cheese to the pasta and mix thoroughly. Add some more water so that the pasta is not dry.
  • Now add arugula to it and mix. Cook it for about 5 more minutes and you are good to go.