Food 6 years ago

Cacio e Pepe for One

Hey, hi! It’s Tieghan here from Half Baked Harvest. Today I’m sharing the most addicting pasta recipe…ever. Ok, a bit dramatic, but true.

This recipe is for all us single girls out there, like myself and miss Hannah. We’re busy, working hard, and sometimes dinner can be our very last thought. That’s when we reach for the bag of chips and Trader Joe’s guacamole. Come on, you know you’ve been there too. It happens.

Well, today’s recipe is here to save you… literally. This a six-ingredient and fifteen-minute recipe. It requires pantry staple ingredients and truly is the easiest pasta you’ll ever make.

And it’s delicious, like so DELICIOUS. Plus, there are greens involved, so it’s totally health food…

Here’s how this works. Basically, if you can boil a pot of pasta you can make this Cacio E Pepe (which literally means cheese and pepper). You’ll need pasta (I love using bucatini), butter, cheese, arugula, and lots of fresh black pepper. The key here is removing some of the pasta cooking water just before draining. The starchy water is what we’re going to use to make our creamy sauce. Once the water has boiled, melt the butter, add the pepper and mix a little of that pasta water into the skillet. Then just add the cooked pasta, cheese, and greens, and toss, toss, toss. Grab a fork and start twirling. Yep, it’s as simple as that.

You see, you clearly need this Cacio E Pepe tonight. And chances are, you already have everything on hand, so no excuses. Enjoy!

Cacio e Pepe For One with Greens

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Serves: 1

3 ounces bucatini pasta
1 1/2 tablespoons salted butter
1/2 teaspoon freshly cracked black pepper
1/3 cup freshly grated parmesan cheese
2 tablespoons fresh grated pecorino cheese
1 cup baby arugula

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain.

2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the pepper and cook 30 seconds to 1 minute, until toasted.

3. Add 1/4 cup of the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining 1/2 tablespoon of butter. Reduce the heat to low and add the parmesan and pecorino, tossing until melted. Remove from the heat, add the arugula and toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce. Transfer to a bowl and serve topped with fresh basil.


Hey guys! Hannah jumping on really quick- as Teighan said, this pasta is SO EASY and so amazing. It took no time at all to cook and it tasted crazy delicious. Because come on- who doesn’t love pasta?

So are you going to get your cacio on? Let us know in the comments below & catch you next time!

x Half Baked Harvest & Hannah


Photography by Karla Ticas

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