Pasta Cacio e Pepe

Pasta Cacio e Pepe
Photo by © Wendell T. Webber

Ingredients

  • Salt
  • ¾ pound linguine
  • 1 cup grated pecorino cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons coarsely ground smoked or regular peppercorns

In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.

View full recipe at My Recipes

Comments

Variations on Pasta Cacio e Pepe

  • Pasta Cacio e Pepe
    • Salt
    • 2 teaspoon(s) coarsely ground smoked or regular peppercorns
    • 0.75 pound(s) linguine
    • 1 cup(s) grated pecorino cheese

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