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Cheesy Pepper Pasta plated on white table

Cheese​y Pepper Pasta

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This Cheesy Pepper Pasta is incredibly easy and irresistible. It will instantly become your new favorite pasta dish that you will make weekly!


  • 1 Pound (box) of Pasta - Spaghetti
  • 3 Tablespoons Butter
  • 2 Tablespoons Salt - plus more
  • 8 oz Parmesan Cheese - freshly grated
  • 1-2 Teaspoons Freshly Cracked Pepper
  • Arugula


  1. In a large pot, bring water to a boil and heavily salt the water (2+ tablespoons). Cook the noodles 7-8 minutes.
  2. Meanwhile, in a large and deep skillet, melt the butter over medium-low heat. Once melted add in a generous serving of fresh cracked black pepper.
  3. Ladle about a 1/2 cup of starchy pasta water to the skillet and whisk to combine with butter and pepper.
  4. Turn the skillet to low heat.
  5. Drain the pasta into a colander to cool for 1-3 minutes but do not discard the water. Keep the pasta water!
  6. Begin to whisk in 2-3 cups of freshly grated parmesan cheese to the butter mixture. Add in 1/2 - 1 cup more pasta water and keep whisking until the cheese is melted and incorporated into the butter and water mixture.
  7. Add in the cooked pasta and toss with tongs making sure to cover all of the pasta.
  8. Add in 2-3 handfuls of arugula, more pepper and keep tossing to combine. Taste to see if more salt is needed and serve immediately.
  9. Any leftover parm can be sprinkled on top. Enjoy!


  • Use freshly grated parm only. Do not use the Kraft or prepackaged kind, it won't work.
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Pasta/Italian


  • Serving Size: 1 scoop
  • Calories: 368
  • Sugar: 1.9 g
  • Sodium: 2230.3 mg
  • Fat: 13 g
  • Carbohydrates: 43.7 g
  • Fiber: 2 g
  • Protein: 18.3 g
  • Cholesterol: 31.9 mg
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