Cacio e Pepe

cacio e pepe

Few ingredients but tonnes of flavor make Cacio e Pepe a must-know pasta recipe

YIELD

4 Servings

TOTAL TIME

20 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Salt

For pasta water

-

Spaghetti pasta 

340 g / 12 oz 

-

Pasta water, reserved  

350 g

350 mL / 1½ cups

Butter

60 g 

4 tbsp 

Black pepper, freshly ground 

8 g

2 tsp

Butter

30 g

2 tbsp

Grana Padano cheese, grated

150 g / 5 oz 

1½ cups

Pecorino cheese, grated 

65 g / 2½ oz 

⅔ cup 

Grana Padano cheese, grated

For garnish

-

METHOD

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain, reserving 1½ cups pasta water. 
  2. In a large skillet, melt butter over medium heat. Add black pepper and cook, swirling pan, until toasted, about 1 minute. 
  3. Add 1 cup reserved pasta water to skillet and bring to a simmer. Add spaghetti and butter. 
  4. Reduce heat to low and add Grana Padano cheese, tossing until melted.
  5. Remove pan from heat. Add Pecorino, stirring until cheese melts and sauce coats the spaghetti. The pasta should be al dente. 
  6. Serve pasta with additional Grana Padano cheese. 

NOTES

  • Add more pasta water if sauce seems dry
  • You can use only Grana Padano cheese if you wish
  • You can substitute Parmesan cheese for Grana Padano
  • Use any long pasta noodle you wish