Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 1/2 cups pecorino Romano cheese, finely grated; 1 cup Parmigiano-Reggiano cheese, finely grated; 1 lb bucatini, spaghetti, or linguine pasta; Kosher salt and freshly ground black pepper, to taste; Olive oil, as needed

4.0

(1)

12tomatoes.com

Your recipes

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4

easy pasta recipes

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 cups pecorino Romano cheese, finely grated1 cup Parmigiano-Reggiano cheese, finely grated1 lb bucatini, spaghetti, or linguine pastaKosher salt and freshly ground black pepper, to tasteOlive oil, as needed

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Bring a large pot of salted water to a boil.

Step 2

In a large bowl, combine the cheeses and about a tablespoon of black pepper. Mash, while adding just enough cold water to form a thick paste. Spread the paste evenly around the bowl.

Step 3

Once water has come to a boil, add pasta. Just before it's perfectly cooked, use tongs to quickly transfer to bowl. Reserve about a cup of the cooking water.

Step 4

Stir vigorously to coat the pasta in the cheese, adding a teaspoon or so of olive oil and a bit of the reserved pasta water to thin the paste if needed. The sauce should become creamy and cling to the pasta, but not be watery.

Step 5

Serves with additional black pepper and cheese. Enjoy!