Print the recipe for Cacio E Pepe

Click the button below or select 'File > Print...'

Cacio E Pepe

a bowl of cacio e pepe made with bucatini, extra-virgin olive oil, butter, pepper, Parmesan and Romano topped with pepper
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  15 min

Ingredients

  • 12 ounces spaghetti or bucatini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons freshly cracked black pepper, plus more to taste
  • 1 cup finely grated Parmigiano-Reggiano or Grana Padano, plus more for serving
  • 1 ½ cups finely grated Pecorino Romano

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just barley al dente. Reserve 1 cup of the pasta water and drain the pasta.
  2. Meanwhile, heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Once the butter has melted, add the pepper and cook, swirling the pan, until fragrant, about 1 minute.
  3. Add ½ cup of the reserved pasta water and bring to a simmer. Reduce the heat to low and add the pasta, remaining 1 tablespoon of butter, Parmigiano-Reggiano, and Pecorino Romano and toss until the cheese has melted and the pasta is tender and evenly coated. If necessary, add more cooking liquid 1 tablespoon at a time.
  4. To serve, sprinkle with Parmigiano-Reggiano and season with pepper to taste.