In the mood for pasta and soup at the same time? That's where this cacio e pepe soup comes in handy. We promise it'll take care of all the cravings!
In a large stockpot, heat the 4 tbsp Colavita olive oil over medium-low heat.
Add in crushed garlic. Sauté the garlic until it is fragrant and golden, about 3 minutes.
Add the crushed pepper and sauté for 30 seconds, stirring constantly so it doesn’t burn.
Add the chicken broth to the stock pot and bring to a simmer.
Fill another large pasta pot with water. Once it comes to a rolling boil, add a healthy amount of kosher or sea salt.
Cook the pasta according to the instruction on the package.
Drain the pasta in a colander.
Add a scoop of pasta to a soup bowl. Pour the broth over the pasta.
Top with the grated Parmegiano Reggiano cheese, fresh parsley and additional ground pepper if desired.
Serve immediately.
Servings 4