"A package of 365 by Whole Foods Market Spaghetti costs a little over a dollar. Parmigiano Reggiano and Pecorino Romano retail for around $20 per pound depending on your location. These harder cheeses typically last longer in the fridge, allowing repeat uses in cacio e pepe and other dishes. Getting a refillable pepper grinder and buying peppercorns in bulk is also a budget-friendly idea that will be an asset to your next cacio e pepe dish."
"Using basic, budget-friendly ingredients and minimal effort, your next cacio e pepe will be a bowl of warmth and comfort in every bite. It's only a matter of cooking your noodles to an al dente level of doneness and tossing them in a sauce made with butter, cracked pepper, and freshly grated cheese to achieve the desired dish. If you want a simple, delicious way to revamp your cacio e"
Cacio e pepe combines a few simple ingredients—bucatini or spaghetti, finely grated Pecorino Romano and Parmigiano Reggiano, cracked black pepper, butter, and salt—into a rich, peppery sauce. The dish takes under half an hour to prepare and relies on cooking noodles to an al dente texture before tossing them with butter, pepper, and freshly grated cheese to create a creamy coating. Pantry choices can keep costs low: inexpensive dried pasta, cheeses that store well, and bulk peppercorns with a refillable grinder. The result is an inexpensive, comforting Italian pasta that can be dressed up as desired.
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