Cacio e Pepe Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • - Kosher salt
  • 6 ounces - pasta (such as egg tagliolini, bucatini, or spaghetti)
  • 3 tablespoons - unsalted butter, cubed, divided
  • 1 teaspoons - freshly cracked black pepper
  • 3/4 cups - finely grated Grana Padano or Parmesan
  • 1/3 cups - finely grated Pecorino
  • Directions:

    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.

    Brief Description

    Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese.

    Main Ingredient:

    pasta

    Category:  Pasta

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min

    Notes

    Cheese can get clumpy. Keep sufficient heat and liquid to make it mix in smoothly.

    Source

    https://www.bonappetit.com/recipe/cacio-e-pepe

    Posted By:

    rachelwalker

    Posted On:

    August 14, 2020

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