Ranch Garlic Ranch Cacioe Pepe Pasta
**This ain’t your grandma’s cacio e pepe. A ranchtastically epic spin on the classic Italian favorite, this dish features an explosion of black pepper, cheese, and Garlic Ranch that’ll have you saying “arrivederci” to boring old pasta nights.**
Ingredients(6)
- 1 lb
dried bucatini or spaghetti pasta
- 3 tbsp.
unsalted butter
- 6 tbsp.
- 1 cup
freshly grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for garnish
- ¾ tsp.
freshly ground black pepper
kosher salt, to taste
Steps(4)
- 1
Bring a large pot of well-salted water to a boil. Cook pasta according to package directions, until al dente. Drain, reserving about 2/3 cup pasta water.
- 2
Pour pasta back into the pot or another large skillet and place over low heat. Add butter, garlic ranch dressing, and enough reserved pasta water to make a smooth and creamy sauce as it comes together.
- 3
Stir in the grated cheese and black pepper and continue to cook and toss together until the cheese melts into the sauce.
- 4
Season to taste and serve hot, with more cheese on top if desired.
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