Did you miss our quick recipe for Cacio e Pepe on Facebook? Here it is archived on our site for easy access!
6 oz. pasta (spaghetti, tagliolini, bucatini or other noodles)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino
Bring 3 quarts water to a boil in a 5-qt. pot. Season heavily with salt: add pasta and cook until very al dente. Drain, reserving 3/4 cup cooking water.
Meanwhile, melt 2Tbs butter in a large heavy skillet over medium heat. As pepper and cook, swirling pan, until toasted.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat, add Grana Padano, stirring and tossing until melted. Remove heat from pan; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. Transfer to warm bowls and serve.
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