Orzo Cacio E Pepe

Ingredients

• Kosher salt
• 1 1/4 (250 grams) cups orzo
• 1 to 2 teaspoons freshly ground black pepper
• 1 cup finely grated Pecorino cheese
• 1/2 cup finely grated Parmigiano-Reggiano cheese

Directions

1. Bring 4 cups of water to a boil over high heat and season with 1/2 teaspoon of salt. Stir in the orzo and cook for 6 to 8 minutes, or just until al dente. Strain, reserving 1 cup cooking liquid.
2. Meanwhile, place a skillet over medium heat. Toast 1 teaspoon of pepper until it smells spicy and fragrant, 1 to 2 minutes. Turn the heat down to medium-low and add the orzo into the pan with the pepper. Add 1/2 cup of the remaining cooking liquid to the pan along with the Pecorino and Parmigiano and stir and toss vigorously until a creamy sauce forms, adding more pasta cooking liquid if needed.
3. Season to taste with salt and extra pepper if needed and serve immediately.

Nutrition

Fat: 15gCalories: 493Saturated Fat: 9gSodium: 734mgFiber: 3gCholesterol: 47mgCarbohydrate: 61gSugar: 2gServing Size: 1 of 4 servingsProtein: 27g