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Cacio e Pepe
Cacio e pepe has few ingredients, but those elements coalesce into noodles with a silky, flavor-packed sauce. Add this classic Roman pasta to your rotation.
👥 6 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 20 min👤 Maialino📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Bring a large pot of salted water to a boil, filling pot slightly less than normal. (This increases the amount of starch leached from the pasta as it boils.)
2
Add pasta and cook, stirring frequently, until al dente, about ⏱️ 10 minutes. Drain pasta, transferring 6 cups pasta cooking liquid to a medium saucepan; keep warm. Wipe out pasta pot.
3
Cook oil, pepper, and butter in pasta pot over high heat, stirring, until fragrant, ⏱️ 2 minutes. Add 1½ cups pasta cooking liquid, bring to a boil, and cook, stirring occasionally, until reduced by half, 3–⏱️ 4 minutes. Add pasta and 1½ cups pasta cooking liquid and cook over high heat, stirring vigorously to help draw starch from pasta, until sauce is thickened, about ⏱️ 5 minutes.
4
Remove pot from heat and add 1 cup pasta cooking liquid. Add 3 cups Pecorino Romano in large handfuls, stirring and tossing vigorously with tongs, until very creamy. Stir in Grana Padano, adding more pasta cooking liquid if pasta is dry. Transfer to a serving bowl and serve immediately with more Pecorino Romano on the side.
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