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Cacio e Pepe
Recipes
Cacio e Pepe
4 servings
20 minutes total

Ingredients

  • ¼ cup kosher salt
  • 2 oz Deli pecorino Romano cheese (+ additional, optional for serving)
  • 8 oz bucatini (or spaghetti) pasta
  • 5 tablespoons unsalted butter, divided
  • 1 teaspoon fresh cracked black pepper (+ additional, optional for serving)

Steps

    1. Bring water to a boil for pasta in 4-quart stockpot; stir in salt. Grate cheese (about 1 ½ cups). Cook pasta following package instructions until al dente. Drain, reserving 1 cup pasta water.
    2. Melt 3 tablespoons butter in same pot on medium. Add pepper; cook and stir 1 minute. Stir in ½ cup pasta water; bring to a simmer, then stir in pasta and remaining 2 tablespoons butter until melted and pasta is coated.
    3. Remove pot from heat; use tongs to toss pasta with cheese and remaining ½ cup pasta water until cheese has melted, sauce has thickened, and pasta is coated. Serve immediately with additional pepper and cheese, if using.
Other Preparation Methods
    • Garnish: Grate Deli pecorino Romano cheese over your favorite pasta, pizza, or soup dishes, or toss into an Italian-style pasta salad.

Amount per ½ recipe serving: Calories 380, Total Fat 19g, Sat Fat 13g, Trans Fat 0.5g, Chol 55mg, Sodium 1430mg, Total Carb 42g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 11g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 0%