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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cacio e Pepe (Cheese & Pepper) Recipe

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This recipe for Cacio e Pepe (Cheese & Pepper) is from Petrillo/O'Malley Family Cookbook, 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:  
Kosher Salt
Pack of Spaghetti or Bucatini
3 Tbsp. of unsalted water
1 Tsp of freshly cracked black pepper
3/4 cup of finely grated Grana Padano
1/3 cup of finely grated pecorino
2 Tbsp butter

Directions:
Directions:
Bring water to boil and season with salt adding the pasta and cooking as per direction on the box. (Pasta needs to be al dente)

While pasta is cooking melt 2 Tbsp of butter in skillet (large one), add pepper and cook swirling pan until pepper is toasted about 1 minute.

Add the 1/2 cup of reserved water to skillet and bring to a simmer. Add the cooked pasta and remaining butter. Reduce the heat to low and add the Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat, add Pecorino stirring and tossing until all the cheese melts and sauce coats pan. Add more pasta water if sauce semidry. Serve Immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Cacio e Pepe is a simple dish with such great flavors. A real peasant meal but a staple in our home.

 

 

 

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