Cacio e Pepe

Cacio e Pepe
Photo by Tom Schierlitz


  • 1/3 cup Pecorino, finely grated
  • Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon unsalted butter
  • ¾ cup Grana Padano, finely grated or Parmesan cheese, finely grated
  • 6 ounces egg tagliolini, bucatini, or spaghetti

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. Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swi...

View full recipe at Epicurious


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