Cacio e Pepe

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Italian

cacio e pepe

 

“Cacio e Pepe”

Spaghetti with Butter, Parmesan, and Pepper

Makes 4 to 6 first-course servings

A Traditional Italian, Ultra-rich and ready in a flash, this pasta dish just might be the ultimate comfort food.

 

Ingredients

  • 2 teaspoons black peppercorn

  • 2 cups (packed) freshly grated Parmesan cheese (about 6 ounces)

  • 2/3 cup grated Grano Padano

  • 1/2 cup (1 stick) unsalted butter, diced, room temperature

  • Freshly ground black pepper

  • Fresh Parmesan shavings (optional)

Directions:

  • Cook pasta in large pot of boiling salted water until just tender, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.

  • Add 1/4 cup reserved cooking liquid, cheese, and butter.

  • Toss over medium heat until cheese melts and sauce coats pasta, adding more reserved cooking liquid if dry, about 3 minutes.

  • Season generously with salt and pepper.

  • Transfer to serving bowl. Garnish with Parmesan shavings, if desired, and serve

 
 
Grant TiptonComment