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Cacio e Pepe Pasta Recipe

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This recipe for Cacio e Pepe Pasta is from Tammy's Collection of Recipes Through the Years, 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:  
12 ounces spaghetti
4 tablespoons unsalted butter, at room temperature
1 tablespoon extra-virgin olive oil
⅔ cup grated Pecorino Romano cheese
Kosher salt and freshly ground black pepper, to taste
Directions:
Directions:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, 8 to 10 minutes.

2. While the pasta cooks, mash the soft butter with the olive oil and Pecorino in a large bowl to form a paste.

3. When the pasta is cooked, reserve ½ cup of the pasta cooking water and drain the spaghetti. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season to taste with salt and lots of freshly ground black pepper. Divide the pasta among four plates; serve immediately.

 

 

 

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