Cacio e Pepe

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This classic pasta is easy to make in large batches to serve family style. The key to fantastic Cacio e Pepe is quality pasta and cheese.

Time 20 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

SPAGHETTI

  • for pasta water Salt
  • ¾ lb Spaghetti pasta
  • 1 ½ cups Pasta water, reserved

SAUCE

  • 4 tbsp Butter
  • 2 tsp Black pepper, freshly ground
  • 2 tbsp Butter
  • 1 ½ cups Grana Padano cheese, grated
  • cup Pecorino cheese, grated
  • for garnish Grana Padano cheese, grated

METHOD

  • 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.
  • In a large skillet, melt butter over medium heat. Add black pepper and cook, swirling pan, until toasted, about 1 minute.
  • Add 1 cup reserved pasta water to skillet and bring to a simmer. Add spaghetti and butter.
  • Reduce heat to low and add Grana Padano cheese, tossing until melted.
  • Remove pan from heat. Add Pecorino, stirring until cheese melts and sauce coats the spaghetti. The pasta should be al dente.
  • 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