Cacio e Pepe

Ingredients

  • 1/3 cup finely grated Pecorino
  • ¾ cup finely grated Grana Padano or Parmesan
  • 1 teaspoon freshly cracked black pepper
  • 3 tablespoons unsalted butter, cubed, divided
  • 6 ounces pasta (such as egg tagliolini, bucatini, or spaghetti)
  • Kosher salt

1. Bring 3 quarts water to a boil in a 5 quart 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 butter in a large heavy skillet over medium heat. Add pepper and co...

View full recipe at SpringPad

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