Cacio e Pepe is a rich Italian pasta dish that quite literally translates to "cheese and pepper." Typically, Cacio e Pepe consists of pecorino cheese, toasted black pepper, and pasta water. This recipe gives you that Cacio e Pepe flavor and consistency without the extra steps. All you have to do is drop the butter in your cooked spaghetti, add a little pasta water, give it a stir, and you are good to go!
Ingredients
•1/2 stick unsalted butter, softened
•1 cup grated Pecorino Romano cheese
•2 cups grated Parmigiano Reggiano cheese(or parmesan)
•1 TB freshly cracked black pepper
• 1lb pasta
•1/3 cup pasta water
Instructions
1. Mix the butter, Pecorino, Parmigiano, and pepper
2. Remove pot from heat, and add the butter mixture to 1lb of freshly boiled pasta along with 1/3 cup pasta water. Stir until creamy.
3. Top with more parmesan and freshly cracked black pepper.
*I like to double or triple the butter recipe and keep it in the freezer for the next time I want a quick and easy pasta dinner.
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