Cacio e Pepe
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(25)
Ingredients
4 servings
- Kosher salt
- 10 ounces spaghetti
- 3 tablespoons unsalted butter, cubed, divided
- 2 teaspoons freshly cracked black pepper
- 3/4 cup finely grated Parmesan
- 1/3 cup finely grated Pecorino
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Preparation
Step 1
Bring a large pot of water to a boil and season with salt. Once boiling, add the spaghetti and cook, stirring occasionally, until al dente. Drain, and reserve 3/4 cup pasta cooking water.
Step 2
Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the cracked black pepper and cook, swirling pan, until toasted, about 1 minute.
Step 3
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add the spaghetti and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts and the sauce coats the pasta. (Add more pasta water if sauce seems dry.) Serve immediately.
Step 4
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