Cacio e Pepe Recipe


  • 6-7 ounce pasta like pappardelle, linguini, or spaghetti
  • 3 tablespoons olive oil, plus more for the pasta
  • Salt, to taste
  • 1 tablespoon butter
  • 1 tablespoon freshly ground pepper
  • ½ cup grated pecorino Romano cheese

DIRECTIONS Bring a pot of water to boil, drizzle in some olive oil, and season with a palmful of salt. Cook until al dente, about 8 minutes. Meanwhile, in a large sauté pan, heat the olive oil and butter on medium heat. Add the pepper (I usually just grind it in directly) and let cook for a few m...

View full recipe at SpringPad


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