Cacio e Pepe

This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.

I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.

Yield: Serves 2 to 3

• coarse salt
• 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
• 3 T 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 Romano

1. 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 3/4 cup pasta cooking water.
2. Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
4. 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. I added all of the remaining pasta water.)
5. Transfer pasta to warm bowls and serve.

One Year Ago:

• Harissa Marinade

Two Years Ago:

• Stir-Fried Chicken & Bok Choy

Three Years Ago:

• Rigatoni & Cauliflower Al Forno

Four Years Ago:

• Escarole, Feta, & Shrimp Pasta

Five Years Ago:

• $4 Spaghetti That’s Almost as Good as $24 Spaghetti

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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