Chickpea Spaghetti Cacio e Pepe with Truffle Butter
Chickpea Spaghetti Cacio e Pepe with Truffle Butter
20 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- No Meat
- Under 30 Minutes
- Under 5 Ingredients
- Weekend
- Weeknight
Cacio e pepe translates to “cheese and pepper”. This is a classic Italian recipe uses only a few ingredients, but is rich in flavor. This recipe deters slightly from tradition by using truffle butter which has a nutty quality that pairs well with Romano cheese and black pepper. This dish also uses Barilla chickpea pasta, which has a wonderful al dente texture, and is made entirely from chickpeas.
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Spaghetti pasta |
| 4 | Tablespoons truffle butter |
| ½ | Cup Romano cheese, freshly grated |
| 2 | Teaspoons fresh coarsely milled black pepper |
| To taste | Sea salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil, cook pasta according to package directions.
Step 2
Meanwhile, in a large bowl combine butter and black pepper.
Step 3
Reserve ½ cup pasta cooking water and set aside. Drain pasta.
Step 4
Add pasta and ½ cup pasta water to bowl with butter mixture and combine.
Step 5
Stir in cheese before serving.