Cacio E Pepe

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

• 1 Tbsp freshly cracked black pepper

• 1 lb spaghetti

• Reserved pasta water (at least 1–2 cups)

Instructions

1. In a medium bowl, mix together the softened butter, Pecorino Romano, Parmigiano Reggiano, and black pepper until it forms a thick, smooth paste.

2. Bring a large pot of water to a boil. Add the spaghetti and cook until al dente, according to package directions. Before draining, reserve at least 1–2 cups of the starchy pasta water. Drain the pasta.

3. Return the hot pasta to the warm pot off the heat. Add the Cacio e Pepe butter and 1/4 cup of the reserved pasta water. Toss vigorously until the cheese melts and a creamy sauce forms. Add more pasta water, 1/4 cup at a time, until the sauce is glossy and coats the pasta.

4. Taste and adjust with more black pepper if desired.

5. Serve immediately, topped with extra Parmigiano Reggiano and freshly cracked black pepper.

Notes

*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.

4 servings