Cacio e Pepe
HB-11294 · Hand-built original · American
Chickpea spaghetti tossed in butter and olive oil with black pepper, an egg yolk and parmesan worked into a coating sauce.
AmericanMain courseServes 4196 kcalVegetarianDiabetic
Main ingredient: chickpeas
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:4quantities adjust to match
Ingredients
- 1 package Eat Banza Chickpea Spaghetti pasta
- 3 tbsp Organic Pastures Raw Salted Butter
- 1 tbsp olive oil
- 2/3 cup raw parmesan cheese
- 1 egg yolk
- 2 tsp ground black pepper
Method
- Bring a large pot of water to a boil and cook the chickpea spaghetti according to the package directions, reserving 2/3 cup of the pasta water before you drain it.
- Melt the butter with the olive oil in a medium skillet, add the black pepper, and stir for about one minute.
- Pour in half of the reserved pasta water and let it simmer for about two minutes.
- Add the cooked spaghetti to the skillet and toss until it is well coated in the peppery butter.
- Add the egg yolk and parmesan cheese and toss with tongs until all the spaghetti is evenly coated and glossy.
- Plate the pasta and finish each serving with more parmesan and black pepper to taste.
Nutrition (per serving, where published)
196 kcalCalories
6 gProtein
3.8 gCarbs
17.9 gFat
9 gSaturates
0.6 gFibre
0 gSugars
363 mgSodium
84 mgCholesterol
71 mgPotassium
166 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data