Cacio e Pepe
Ingredients
The pasta
-
6
oz
pasta (such as egg tagliolini, bucatini, or spaghetti)
-
3
quarts
water
-
Kosher salt
to taste
The sauce
-
3
Tbsp
unsalted butter, cubed, divided
-
1
tsp
coarsely ground black pepper, plus more
-
¾
cup
finely grated Grana Padano or Parmesan cheese
-
⅓
cup
finely grated Pecorino Romano cheese
Instructions
- Bring water to a boil in a large pot and season with kosher salt. Cook the pasta until 2 minutes before tender, then drain, reserving some pasta cooking water.
- In a Dutch oven, melt 2 tablespoons of butter over medium heat and add the black pepper, cooking until toasted.
- Add ½ cup of reserved pasta water to the skillet and bring to a simmer. Then add the cooked pasta and the remaining butter.
- Reduce heat and stir in the Grana Padano or Parmesan cheese until melted. Remove from heat and add the Pecorino Romano, stirring until the sauce coats the pasta.
- Serve the pasta in warm bowls, garnished with more black pepper.
Nutrition Facts (estimated)
Servings
2
Calories
640
Total fat
29.5g
Total carbohydrates
64.9g
Total protein
26.9g
Sodium
560.6mg
Cholesterol
71.8mg
You might also like