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Cacio e Pepe Pasta Recipe

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This recipe for Cacio e Pepe Pasta is from A Cookbook for Amanda, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds dried spaghetti
3 1/2 cups Pecorino cheese, finely grated
6 Tbsp unsalted butter
2 tsp coarsely ground black pepper
Directions:
Directions:
Bring large pot (at least 12 quarts) of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 2 cups of the cooking water.

Return pasta and cooking water to the pot. Place over low heat. Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes. Season with salt and pepper and serve with additional cheese if desired.
Personal Notes:
Personal Notes:
This is the closest thing I've found to that pasta dish we loved at Hotel Eden in Rome. You can mix parmesan and pecorino if you prefer.

 

 

 

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