Cacio e Pepe

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YIELD

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TOTAL TIME

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DIFFICULTY

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YIELD: 4 servings
TOTAL TIME: 20 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy

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INGREDIENT WEIGHT VOLUME
Salt for pasta water
Spaghetti pasta (or from Pantry Essentials) 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

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]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. 

4 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. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • 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 

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