Cacio e Pepe

May 12, 2011
cacio e pepe, Italian pasta, pasta, Italian cooking, easy dinner, dinner

I’ve been really wanting pastas of all kinds lately and in my last issue of Bon Appetit this recipe caught my attention. I had to ask myself…this is too easy right? Isn’t even going to be any good? Sometimes I just have to answer my own questions and give recipes like this a go. I was so excited that I did and must say this is a new favorite in my household. What I loved the most is the fact that it’s a totally different sauce over that of the traditional tomato-based sauce, I’m not too huge a fan of tomato sauce unless it’s loaded with garlic or basil…or hey what the heck…both. I hope you enjoy this cacio e pepe recipe. I am uploading a photo soon! 🙂

Cacio e Pepe

Ingredients

Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
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

Prepare

1. Bring 3 quarts water to a boil in a 5-qt. pot.

2. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.

3. Drain, reserving 3/4 cup pasta cooking water.

4. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.

5. Add pepper and cook, swirling pan, until toasted, about 1 minute.

6. Add 1/2 cup reserved pasta water to skillet and bring to a simmer.

7. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.

8. 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
Serves 6
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. Kosher salt
  2. 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  3. 3 Tbsp. unsalted butter, cubed, divided
  4. 1 tsp. freshly cracked black pepper
  5. 3/4 cup finely grated Grana Padano or Parmesan
  6. 1/3 cup finely grated Pecorino
Instructions
  1. Bring 3 quarts water to a boil in a 5-qt. pot.
  2. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
  3. Drain, reserving 3/4 cup pasta cooking water.
  4. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.
  5. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  6. Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
  7. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
  8. 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.
Adapted from Bon Appetit
Adapted from Bon Appetit
Florida Girl Cooks http://floridagirlcooks.com/

cacio e pepe, Italian pasta, pasta, Italian cooking, easy dinner, dinner

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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