Cacio e Pepe in a Flash
This lightning-fast microwave version of the Roman classic cacio e pepe uses pre-cooked pasta and delivers the same creamy peppery cheese sauce in under 10 minutes. The microwave gently heats the pasta just enough to melt the cheese into a silky sauce without any stovetop fuss.
Creamy microwave pasta tossed in a rich Pecorino Romano and black pepper sauce inspired by the classic Roman dish.
Nutrition per serving
Ingredients
base
sauce
seasoning
Instructions
Heat the Pasta
Place the pre-cooked pasta and water in a large microwave-safe bowl. Microwave on high for 2 minutes until the pasta is hot and the water has mostly absorbed.
Toast the Pepper
Push the pasta to one side and add the butter to the bowl. Microwave on high for 30 seconds until the butter melts, then stir in the black pepper and toss with the pasta.
Add Cheese and Emulsify
Sprinkle the grated Pecorino Romano over the hot pasta in batches, tossing vigorously between each addition. Microwave for an additional 30 seconds if the cheese needs more help melting, then toss again until a creamy coating forms.
Serve Immediately
Divide between two warmed bowls, finish with extra Pecorino and a crack of black pepper, and serve right away before the sauce tightens.
Substitutions
Common mistakes
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