Kale Cacio e Pepe

The first time I made Kale Cacio e Pepe, I was experimenting with ingredients I had on hand, and let me tell you, it became an instant favorite! This dish is a beautiful fusion of simplicity and flavor, perfect for those busy weeknights when you crave something comforting yet sophisticated. The creamy texture of the cheeses combined with the slight crunch of the kale creates a satisfying experience that will leave you wanting more. It’s a meal that feels indulgent but is surprisingly easy to whip up. You’ll find that with a few basic ingredients, you can create a pasta dish that feels like a warm hug on a plate. I often serve this to friends and family, and it never fails to impress. Everyone loves the rich, peppery sauce that coats the pasta so beautifully. So grab your skillet, and let’s dive into this delightful recipe!

Kale Cacio e Pepe Shopping List

When it comes to preparing Kale Cacio e Pepe, the ingredients are straightforward yet impactful. Each one serves a purpose, from the hearty whole wheat spaghetti to the rich variety of cheeses. These ingredients come together to create a symphony of flavors that you’ll absolutely love.

• 1/2 pound whole wheat spaghetti – A wholesome base that provides the perfect texture for this dish.
• 4 tablespoons unsalted butter – Adds richness and depth to the sauce.
• 1 teaspoon freshly cracked black pepper – Essential for that signature peppery kick.
• 1 large bunch of kale, stems removed and chopped – Brings a nutritious and vibrant element to the dish.
• 3/4 cup finely grated parmesan cheese – This cheese gives the dish its creamy, savory character.
• 1/4 cup finely grated pecorino cheese – Offers a sharp flavor that complements the parmesan beautifully.
• Parmesan shavings for topping – A delightful and elegant finish to your meal.

Putting Together Kale Cacio e Pepe

Making Kale Cacio e Pepe is not only easy but also a joyful experience. Each step brings the dish closer to life and fills your kitchen with the most enticing aromas. Let’s get started on this delicious journey!

1. Bring a pot of salted water to a boil for your pasta. You want it to be a rolling boil. Once it’s boiling, add the whole wheat spaghetti and cook according to the package directions. Just before draining, reserve about 1 cup of the starchy water. This water is magical and helps create a silky sauce later!
2. While the water is boiling, heat a large skillet over medium heat. Add 2 tablespoons of unsalted butter and let it melt. As it melts, you’ll start to smell the rich buttery aroma fill the air. Once melted, add the freshly cracked black pepper. Toast it for about 60 seconds to release its fragrant oils.
3. Carefully add in the chopped kale. You’ll want to stir it well to coat it in that buttery goodness. As it cooks, the color will brighten, and the kale will begin to wilt.
4. Add in about 3/4 of the reserved pasta water and bring the mixture to a gentle simmer. The kale will continue to cook, becoming tender but still vibrant. This step is crucial for developing the dish’s flavor.
5. Now, add the remaining butter to the skillet and stir until it’s melted and combined. The sauce will start to take shape, and you can feel the excitement building!
6. Once the pasta is cooked al dente, drain it and add it to the skillet with the kale. Toss everything together well, allowing the hot pasta to absorb the flavors of the kale and pepper.
7. Reduce the heat to low, then stir in the parmesan and pecorino cheese, tossing until melted and the sauce becomes creamy. You’ll want to ensure every strand of pasta is coated with that cheesy goodness.
8. Take a moment to taste and adjust the seasoning if necessary. You might want a touch more salt or pepper, depending on your preference.
9. Serve immediately, garnished with parmesan shavings and a sprinkle of freshly cracked black pepper. The presentation is just as important as the taste!

Tips and Variations

Whether you want to mix things up or keep it classic, here are some great tips for your Kale Cacio e Pepe.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the creamy texture.
• Freezing: This dish is best enjoyed fresh, but if you must freeze it, consider freezing the pasta and sauce separately.
• Pairing: This dish pairs beautifully with a crisp salad or some roasted vegetables on the side.
• Cheese variations: Feel free to experiment with different cheeses, like adding a bit of asiago for a new flavor twist.
• Herbs: Try adding fresh herbs like parsley or basil for added freshness and flavor.

Best Served With

• With a side salad: A fresh green salad with a light vinaigrette complements the rich flavors of the pasta beautifully.
• Crusty bread: Serve with a slice of rustic bread to soak up any extra sauce.
• For brunch: This dish is perfect for a weekend brunch; add a poached egg on top for an extra indulgence.
• Picnic fare: Pack it for a picnic—it’s great served cold or at room temperature.
• Seasonal vegetables: Pair it with grilled seasonal vegetables for a complete meal.

FAQ

Conclusion

In summary, Kale Cacio e Pepe is a delightful dish that combines the creaminess of cheese with the nutritious goodness of kale. It’s an easy recipe that’s perfect for weeknight dinners or when you want to impress your guests without too much effort. I encourage you to give it a try; you won’t regret bringing this comforting meal to your table!

Kale Cacio e Pepe

The ultimate comfort food, Kale Cacio e Pepe combines creamy cheeses with nutritious kale for an easy weeknight dinner that everyone will love. It's quick to prepare and absolutely satisfying, making it a must-try tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 pound whole wheat spaghetti
• 4 tablespoons unsalted butter
• 1 teaspoon freshly cracked black pepper
• 1 large bunch kale stems removed and chopped
• 3/4 cup finely grated parmesan cheese
• 1/4 cup finely grated pecorino cheese
• parmesan shavings for topping

Equipment

• Large Pot
• Skillet
• Saucepan
• Grater
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Bring a pot of salted water to a boil for your pasta. Cook it according to the directions and before draining, reserve about 1 cup of the starchy water.
2. While the water is boiling, heat a large skillet or pot over medium heat. Add 2 tablespoons of unsalted butter. Once melted, stir in the freshly cracked black pepper. Toast for about 60 seconds. Add in the chopped kale and stir. Add in 3/4 of the reserved pasta water and bring the mixture to a simmer. Add in the remaining butter and the drained pasta, tossing it together. Reduce the heat to low and stir in the parmesan and pecorino. Toss until melted and coated together. Serve immediately with extra parmesan shavings and freshly cracked black pepper.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the creamy texture.
• Tip 2: This dish is best enjoyed fresh, but if you must freeze it, consider freezing the pasta and sauce separately.
• Tip 3: A fresh green salad with a light vinaigrette complements this dish beautifully.
• Tip 4: Feel free to experiment with different cheeses for a new flavor twist.
• Tip 5: Try adding fresh herbs like parsley or basil for added freshness.

Previous PostMediterranean Chicken Bowls

Next Post Funfetti Cake

Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.