Cacio e Pepe
How to make Cacio e Pepe, literally cheese and pepper pasta! Made with brown butter, black pepper and freshly grated Pecorino Romano and Parmigiano Reggiano, this pasta dish is simple and delicious!
Ingredients
Cacio e Pepe
- 10 oz. fresh angel hair pasta (capellini), store bought or homemade Our homemade recipe is below!
- 3 tbsp. salted butter
- 1 tbsp. extra-virgin olive oil
- 1 1/2 tsp. freshly cracked black pepper
- 3/4 cup grated Parmigiano Reggiano, divided
- 3/4 cup grated Pecorino Romano, divided
- 1/3 cup pasta water
- salt and extra fresh ground pepper to taste
Fresh Capellini
Instructions
- Heat butter, olive oil and black pepper over very low heat until butter starts to turn golden brown, bubbly and little solid bits start to appear.
- Cook pasta in boiling water until al dente. We put a teaspoon of oil in the pasta water to keep it from boiling over the top of the pot.
- Remove 1 cup of the pasta water from the pot and set aside in a small sauce pan over low heat.
- Drain pasta until it is almost drained, but a little bit of liquid remains.
- Return pasta to the pasta pot and stir in the brown butter mixture. Then stir in one half cup of each of the cheeses. Stir well. Now, add just enough of the hot pasta water to arrive at a creamy consistency. This part is not scientific, just add a little at a time until you like what you are seeing! Season to taste with salt and pepper.
- Serve hot in warmed pasta bowls and garnish with remaining grated cheeses.
