Cacio e Pepe literally means cheese and pepper in Italian. This pasta truly shows that simple, quality ingredients are all you need to make amazing food. When cooking with so few ingredients we recommend you buy high-quality products. You taste every ingredient in this dish so you want best. Freshly cracked pepper is a must for this recipe, as the pre-ground pepper doesn’t have enough flavor. You should be able to taste the heat from the peppercorns. This dish is hands on but doesn’t take long to make and we promise it will impress your dinner guest.
Makes two servings
2 servings of pasta (bucatini, spaghetti, fine linguini)
1 tablespoon sea salt
3 tablespoons unsalted butter
1 teaspoon freshly cracked pepper
¾ cup finely grated pecorino romano
1/3 cup finely grated parmesan
Bring a large pot of heavily salted water to a boil. Add the pasta and cook until 2 minutes from tender, stirring occasionally. Drain the pasta but save about 1 cup of the pasta water.
In a large saucepan melt two tablespoons of butter over medium heat then add the cracked pepper. Swirl around the pan, toasting the pepper and forming a sauce.
Add a ladle of the pasta water to the pan and bring to a simmer. Add the pasta and remaining butter to the pan and continue to simmer. Add the Pecorino Romano and stir while reducing the heat to low. When the cheese is melted, remove from heat and add the Parmesan, continue stirring until the cheese is melted and coats the pasta, which should be al dente at this point. If the sauce is dry add a bit more of the pasta water and stir until completely mixed.
Transfer the pasta into two bowls, or a larger serving bowl for family style and top with more cracked pepper and Parmesan cheese. Serve immediately.