Cacio e Pepe mini shells couldn’t be simpler and comes together in zero time. Perfect comfort for the cold snap (and picky little eaters).

Ingredients:

1 cup mini shells
1 tablespoon unsalted butter
Black pepper
Pasta water, reserved from noodles
Parm to top (optional but shouldn’t be!)

Instructions:

1. Cook mini shells in water, with just enough to cover shells ~2 inches. Drain and save that pasta water!
2. Put tablespoon of butter in pan with fresh pepper. Personal preference: I used about 40 turns.
3. Add some pasta water and start to whisk in freshly grated parm. Keep whisking! The whisking will turn the pasta water, pepper and parm into a luscious sauce.
4. Add noodles. Top with more parm and pepper.