Pasta Cacio e Pepe

Pasta Cacio e Pepe
Photo by © Wendell T. Webber


  • 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


Variations on Pasta Cacio e Pepe

  • Pasta Cacio e Pepe
    • Salt
    • 0.75 pound(s) linguine
    • 1 cup(s) grated pecorino cheese
    • 2 tablespoon(s) unsalted butter

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