CACIO E PEPE with ARUGULA & LEMON

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. bring a large pot of salted water to a boil and cook according to package directions until al dente. before draining, reserve 3/4 cup of the pasta water. drain, 2) melt 2 tbsp butter in large skillet over medium heat; add pepper and cook 30-60 seconds, or until toasted. 3) add the reserved pasta water and bring to simmer. add the pasta and remaining butter. reduce heat to low and add the parmesan and pecorino, tossing until melted. remove from heat, add arugula, toss until greens are wilted and the sauce coats the pasta, adding more pasta water if needed to thin the sauce. transfer to a bowl and serve topped with basil and lemon zest (if desired).