Print the recipe for Creamy Cavatappi

Click the button below or select 'File > Print...'

Creamy Cavatappi

homemade Creamy Cavatappi in a bowl with a fork topped with grated Romano and coarsely cracked pepper
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  15 min

Ingredients

  • ¾ pound cavatappi pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly cracked black pepper, plus more to taste
  • 1 cup finely grated Parmigiano-Reggiano or Grana Padano or plus more for serving
  • 1¼ cups finely grated Pecorino Romano

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 1 cup of pasta water and drain.

  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the pepper and cook, swirling the pan until fragrant, about 1 minute.

  3. Add ½ cup of the reserved pasta water to the pan and bring to a simmer. Remove the skillet from heat. Add the pasta, Parmigiano-Reggiano, and Pecorino Romano and toss until combined and the cheese has melted. If necessary, add more pasta water, 1 tablespoon at a time.

  4. To serve, sprinkle with more pepper and Parmigiano-Reggiano, if desired.