Cacio e Pepe
Rated 3.5 stars by 2 users
Servings
6
Cook Time
20 minutes
Author:
3 Farm Daughters
Cacio e Pepe, translating to "cheese and pepper" in English, the ultimate comfort food from the heart of Rome! This dish is like a flavorful hug in a bowl, with al dente spaghetti in a creamy sauce bursting with the sharp tang of Pecorino Romano cheese and the kick of freshly cracked black pepper. It's Italian simplicity at its best—just a few ingredients dancing together to create pure magic. Whip up a batch for a weeknight meal or impress your friends with this classic!
Ingredients
Kosher salt
1 box of 3 Farm Daughters Spaghetti
3 Tbsp. unsalted butter, cubed, divided
1 tsp. coarsely ground black pepper, plus more
¾ cup finely grated Parmesan cheese
⅓ cup finely grated Pecorino Romano cheese
Directions
Cook pasta per package instructions. Drain, reserving ¾ cup pasta cooking water.
While pasta is cooking, melt 2 Tbsp. unsalted butter, cubed, 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 min.
Add ½ cup reserved pasta water to skillet and bring to a simmer. Add cooked pasta and remaining Tbsp. of butter cubed. Reduce burner to low heat and add ¾ cup finely grated Parmesan cheese, stir until melted. Remove pan from heat; add ⅓ cup grated Pecorino Cheese, stirring until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if necessary.)
Garnish with more black pepper, serve, and enjoy!
