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.

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Variations on Pasta Cacio e Pepe

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

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