Cacio e Pepe Pasta

Cacio e Pepe Pasta
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  • 2 teaspoons coarsely ground black pepper
  • 6 tablespoons unsalted butter (¾ stick), cut into tablespoon-size pieces
  • 3 ½ cups Pecorino Romano cheese, finely grated on the small holes of a box grater (about 8 ounces)
  • 2 pounds dried spaghetti

Bring a large pot (at least 12 quarts) of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 2 cups of the cooking water. Return pasta and cooking water to the pot and place over low heat. Add remaining ingredients and stir ...

View full recipe at Chow


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