The Freezer 25 · No. 14 of 25 · Trader Joe's

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Trader Joe's · Pasta and pizza

Spaghetti Cacio e Pepe

Trader Joe's

The thick noodles and peppery sauce are a good start. Cook it in a pan with a splash of water, then finish it Roman-style with fresh pepper and real Pecorino.

Frozen spaghetti in a Pecorino Romano and black pepper sauce. Reviewers love the sauce and say the stovetop beats the microwave.

The box saysStovetop about 5 minutes with a little water, or microwave about 7.
Chef's upgrade5 min on top of the box, serves 2
Make it taste homemade
Cacio e pepe, finished in the pan
Freshly cracked, toasted pepper and freshly grated Pecorino are the whole dish in Rome. Adding them at the end, off the heat, keeps the sauce creamy instead of clumpy.
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You need
- 1 bag Trader Joe's Spaghetti Cacio e Pepe
- 1 tsp whole black peppercorns, coarsely cracked
- 2 tbsp water
- 1 tbsp unsalted butter
- 1/3 cup (30 g) finely grated Pecorino Romano
How to make it
1. Toast the cracked pepper in a dry 10-inch skillet over medium heat for 30 seconds, until it smells sharp.
2. Add the frozen pasta, the water and the butter. Cover and cook 3 minutes, then uncover and toss with tongs 2 to 3 minutes until the sauce is smooth and the noodles are hot.
3. Take the pan off the heat and wait 20 seconds.
4. Add half the Pecorino and toss hard until the sauce turns glossy and clings. Add a teaspoon of water if it looks tight.
5. Twirl into bowls and finish with the rest of the Pecorino.
Chef's own upgrade, in our words. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.
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