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Cacio E Pepe Spaghetti

30 min. | 813 kcal | easy |
Vegetarian, Favorite
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1. Cook the spaghetti Preheat the oven to 425° F. Bring a pot of salted water to a boil. Cook the spaghetti 8-10 minutes. Drain and reserve around 1 cup of the cooking water. Drain and return the pasta to the pot.
2. Setup Chop the garlic and the parsley. Cut the bread in half, lengthwise. Let the butter soften for a few minutes.
3. Make the garlic bread In a bowl, combine half the softened butter with half of the garlic and half of the parsley. Spread on the slices of bread and bake for 6-8 minutes.
4. Cook the mushrooms In a pan over medium-high heat, add the rest of the butter. Add the mushrooms and cook for 5-6 minutes. Add the rest of the garlic and the parsley and cook for another 1-2 minutes.
5. Make the sauce In a bowl, mix the parmesan with 1 tbsp of ground pepper and 120 2P | 180 3P ml of the pasta cooking water. Mix well. Add to the pot with the pasta over low heat and mix well for 2-3 minutes.
6. Plate your dish Serve the pasta with the garlic bread. Garnish the pasta with the mushrooms. If the kids don't want mushrooms, just leave them in the middle of the table. By being exposed, they will become familiar with this food. Bon appétit!
180 g Spaghetti
100 g Grana Padano Cheese
1 unit Fresh Italian Parsley
60 g Shiitake Mushrooms
1 unit Demi Baguette
2 unit Garlic Clove(s)
40 g Salted Butter
What you need Pot, baking sheet, pan.
813 kcal
% daily value
% daily value
carbohydrate 98g
fat 33g
cholesterol 86mg
fiber 5g
protein 31g
saturated 18g
sodium 1265mg
sugar 7g
trans 1g