The Secret Ingredient (Black Pepper): Multigrain Cacio e Pepe with Arugula

Name: The Secret Ingredient (Black Pepper): Multigrain Cacio e Pepe with Arugula
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 full handfuls baby arugula, roughly chopped; 2 teaspoons black peppercorns; 4 servings Kosher salt; 237 milliliters coarsely grated Pecorino Romano cheese; 454 grams multigrain spaghetti (recommended: Barilla Plus); 3 Tbsps unsalted butter

If 96 cents per serving falls in your budget, The Secret Ingredient (Black Pepper): Multigrain Cacio e Pepe with Arugula might be an outstanding vegetarian recipe to try. One portion of this dish contains around 23g of protein, 17g of fat, and a total of 599 calories. This recipe serves 4. If you have full handfuls baby arugula, coarsely pecorino romano cheese, multigrain spaghetti, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Cook the spaghetti in a pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Grind the peppercorns in a spice grinder or coffee grinder.

Ingredients you will need

Water

Peppercorns

Spaghetti

Coffee

Equipment you will use

Pot

Put the empty pasta pot back on low heat. When it is dry, add the pepper to the warm pot, and toast for 15 seconds.

Ingredients you will need

Pepper

Pasta

Toast

Equipment you will use

Pot

Add the butter, half the pasta water, and the pasta. Top with most of the cheese and the arugula. Toss to combine, and add the rest of the pasta water if needed to create more of a sauce. Top with the remaining cheese, and serve as dinner in itself, or on the side of simple seared sliced steak or roasted jumbo shrimp.

Ingredients you will need

Jumbo Shrimp