Cacio e Pepe

Name: Cacio e Pepe
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 quarts Kosher salt; 6 oz pasta (such as egg tagliolini, bucatini, or spaghetti); 3 Tbsp unsalted butter, cubed, divided; 1 tsp coarsely ground black pepper, plus more; 0.75 cup finely grated Grana Padano or Parmesan cheese; 0.33 cup finely grated Pecorino Romano cheese

20m

Serves 2

bonappetit.com

Cacio e Pepe

bonappetit.com

20m

Serves 2

Directions

1Bring 3 quarts water to a boil in a 5-qt. pot over high heat. Season boiling water with kosher salt; add 6 oz. pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
2Meanwhile, melt 2 Tbsp. unsalted butter in a Dutch oven or other large pot or skillet over medium heat. Add 1 tsp. coarsely ground black pepper and cook, swirling pan, until toasted about 1 minute.
3Add ½ cup reserved pasta water to skillet and bring to a simmer. Add cooked pasta and remaining 1 Tbsp. unsalted butter. Reduce burner to low heat and add ¾ cup finely grated Grana Padano or Parmesan cheese, stirring and tossing with tongs until melted. Remove pan from heat; add ⅓ cup finely grated Pecorino Romano cheese, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. Add more pasta water if sauce seems dry. Transfer pasta to warm bowls, garnish with more black pepper, and serve.

Ingredients

3 quarts Kosher salt
6 oz pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp unsalted butter, cubed, divided
1 tsp coarsely ground black pepper, plus more
0.75 cup finely grated Grana Padano or Parmesan cheese
0.33 cup finely grated Pecorino Romano cheese

Equipment

5-qt. potDutch oven or other large pot or skillettongs

Tips

Use good butter and the best pasta you can afford and ensure your peppercorns are fresh.
Do not use pre-grated cheeses.
Use a box grater, not a fine Microplane, for coarsely grated cheese shreds.
Cacio e pepe is best served immediately, so be sure to set your table before you start cooking.
A bright green salad is a nice addition to balance out the richness.

Cacio e Pepe

20m

Serves 2

bonappetit.com

Cacio e Pepe

bonappetit.com

20m

Serves 2

Directions

1Bring 3 quarts water to a boil in a 5-qt. pot over high heat. Season boiling water with kosher salt; add 6 oz. pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
2Meanwhile, melt 2 Tbsp. unsalted butter in a Dutch oven or other large pot or skillet over medium heat. Add 1 tsp. coarsely ground black pepper and cook, swirling pan, until toasted about 1 minute.
3Add ½ cup reserved pasta water to skillet and bring to a simmer. Add cooked pasta and remaining 1 Tbsp. unsalted butter. Reduce burner to low heat and add ¾ cup finely grated Grana Padano or Parmesan cheese, stirring and tossing with tongs until melted. Remove pan from heat; add ⅓ cup finely grated Pecorino Romano cheese, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. Add more pasta water if sauce seems dry. Transfer pasta to warm bowls, garnish with more black pepper, and serve.

Ingredients

3 quarts Kosher salt
6 oz pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp unsalted butter, cubed, divided
1 tsp coarsely ground black pepper, plus more
0.75 cup finely grated Grana Padano or Parmesan cheese
0.33 cup finely grated Pecorino Romano cheese

Equipment

5-qt. potDutch oven or other large pot or skillettongs

Tips

Use good butter and the best pasta you can afford and ensure your peppercorns are fresh.
Do not use pre-grated cheeses.
Use a box grater, not a fine Microplane, for coarsely grated cheese shreds.
Cacio e pepe is best served immediately, so be sure to set your table before you start cooking.
A bright green salad is a nice addition to balance out the richness.