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Cacio e Pepe | A Nerd Cooks
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5 from 1 vote

Cacio e Pepe

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories:
Author: Lauren Pacek

Ingredients

  • kosher salt
  • 12 oz bucatini
  • 3 tbs unsalted butter
  • 1 teaspoon black pepper, freshly cracked
  • ¾ cup Parmesan or Grana Padano, finely grated
  • cup Pecorino Romano, finely grated

Instructions

  • Bring a large pot of water to a boil. Season the water with salt. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente. 
  • Just before the pasta is done cooking, melt the butter in a large skillet over medium heat. Add the pepper a cook for ~1 minute.
  • Add ½ cup of the pasta water to the skillet and bring to a simmer. Add the pasta and toss until coated in pasta water/butter.
  • Add the Parmesan/Grana Padano, stirring and tossing the pasta around until the cheese has melted
  • Remove the pan from the heat and add the Pecorino Romano, stirring and tossing until the cheese melts.
  • Serve with additional shredded cheese and freshly cracked pepper, if desired.

Notes

Notes: Add a little more pasta water if the pasta seems dry.

Nutrition

Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg