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5
from 1 vote
Cacio e Pepe
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
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
⅓
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:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg