Cacio e Pepe
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  • Kosher salt
  • 16 ounces pasta (such as egg tagliolini, bucatini, or spaghetti)
  • 13 tablespoons unsalted butter, cubed, divided
  • 11 teaspoon freshly cracked black pepper
  • 13/4 cup finely grated Grana Padano or Parmesan
  • 11/3 cup finely grated Pecorino
  • 1 Kosher salt6 ounces pasta (such as egg tagliolini, bucatini, or spaghetti)3 tablespoons unsalted butter, cubed, divided1 teaspoon freshly cracked black pepper3/4 cup finely grated Grana Padano or Parmesan1/3 cup finely grated PecorinoPreparation Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water. Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Add 1/2 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.



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