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Serves
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Ingredients
Cacio E Pepe
  • 12 Oz Long pasta of choice
  • 6 tbsps Unsalted, high quality butter
  • 2 tsps Fresh cracked black pepper
  • 1½ Cups Parmigiano Reggiano or Grana Padano
  • Cup Pecorino
Cacio e Pepe Cacio e Pepe

Cacio e Pepe

You know its a simple and classic dish, but it's just so good so we're making it.

Prep 20 minutes
Total 30 minutes

Cacio e Pepe:

  • Bring 3 Quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
  • Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  • Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
Cacio e Pepe Cacio e Pepe

Cacio e Pepe

You know its a simple and classic dish, but it's just so good so we're making it.

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Cacio E Pepe
  • 12 Oz Long pasta of choice
  • 6 tbsps Unsalted, high quality butter
  • 2 tsps Fresh cracked black pepper
  • 1½ Cups Parmigiano Reggiano or Grana Padano
  • Cup Pecorino

Cacio e Pepe:

  • Bring 3 Quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
  • Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  • Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.