Kale Cacio e Pepe.
This Kale Cacio e Pepe is a creamy, comforting twist on a classic Italian dish, packed with nutrients and flavor!
Equipment
- Large Pot
- Skillet
- Colander
- Measuring cups and spoons
- Wooden spoon or tongs
Ingredients
- 8 oz Whole Wheat Spaghetti
- 3 tbsp Unsalted Butter melted
- 1 cup Kale chopped, stems removed
- 1/2 cup Parmesan Cheese finely grated
- 1/2 cup Pecorino Cheese finely grated
- 1 tbsp Freshly Cracked Black Pepper to taste
- 1/4 cup Parmesan Shavings for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente. Reserve about a cup of the pasta cooking water, and then drain the spaghetti in a colander.
- In a large skillet, melt the unsalted butter over medium heat. Add the chopped kale to the skillet and sauté for about 3-4 minutes, or until it’s wilted and tender. Season with half of the freshly cracked black pepper.
- Once the kale is sautéed, add the drained spaghetti to the skillet. Toss well to combine with the kale, ensuring the pasta absorbs some of the buttery goodness.
- Sprinkle the finely grated Parmesan and Pecorino cheeses over the pasta. Stir continuously while adding reserved pasta cooking water, a little at a time, until the cheese melts and creates a creamy sauce that coats the pasta.
- Taste and adjust the flavor by adding more black pepper or cheese if desired. Toss until everything is well combined.
- Plate the Kale Cacio e Pepe and finish with generous shavings of Parmesan on top. Serve immediately and enjoy the comforting flavors of this delicious dish!
Notes
- Don’t skimp on the cheese; it’s what makes this dish so decadent!
- Feel free to substitute other greens like spinach or Swiss chard if kale isn’t your preference.
- For a vegan option, try nutritional yeast instead of cheese and a plant-based butter alternative.