There’s nothing better than being able to whip up a full meal from whatever supplies you have on hand. Cacio e Pepe, translated as “cheese and pepper” is an Italian staple, and one of the simplest pasta recipes you’re likely to come across. Although most recipes incorporate Pecorino Romano and/or Cacio di Roma, variations in the pasta’s thickness differ only subtly-ranging from light to semi creamy (like this recipe). While spaghetti is commonly used, bucatini, tonnarelli, and vermicelli are popular options. Pair with a squeeze of lemon or fresh vegetables for summer. Recipe below the pictures-enjoy!!
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino Romano
1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.