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.
Variations on Pasta Cacio e Pepe
-
- Salt
- 2 teaspoon(s) coarsely ground smoked or regular peppercorns
- 2 tablespoon(s) unsalted butter
- 1 cup(s) grated pecorino cheese
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