Simple Recipes for Every Day
Creamy Cavatappi Cacio e Pepe

- Serves: 4
- Prep Time: 5 min
- Cook Time: 15 min
Ingredients
- ¾ pound Delallo cavatappi pasta
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons freshly cracked black pepper, plus more to taste
- 1 cup finely grated Grana Padano or Parmigiano-Reggiano, plus more for serving
- 1¼ cup finely grated Pecorino Romano
Method
Bring a large pot of water to a boil over high heat and salt it. Add the pasta and cook, al dente according to the package instructions. Reserve 1 cup of pasta water. Drain.
Meanwhile (preferably about 4 minutes before draining the pasta) heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the pepper and cook, swirling the pan until fragrant, about 1 minute.
Add ½ cup of the reserved pasta water to the pan and bring to a simmer. Turn off the heat and add the pasta, Grana Padano, and Pecorino Romano. Using tongs or a wooden spoon, stir until combined and the cheese has melted. Add the remaining pasta water, 1 tablespoon at a time, if needed to thin out the sauce.
To serve, sprinkle with more pepper and Grana Padano, if desired.