adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cacio e Pepe
Cacio e Pepe
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulgent Cacio e Pepe pasta: Tender noodles coated in a creamy two-cheese blend, topped with a sprinkle of zesty black pepper for burst of flavor in every bite.
Ingredients:
  • 1 pound spaghetti, bucatini, or thick spaghetti
  • 1 3/4 teaspoons kosher salt, divided
  • 3 ounces (1 3/4 cup) Pecorino Romano cheese, fresh and finely grated
  • 1 ounce (1/2 cup) Parmigiano Reggiano cheese, fresh and finely grated
  • 2 tablespoons heavy cream
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon black pepper, freshly cracked, plus extra for garnish
Instructions:
  • To cook the pasta, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 1/2 cups of pasta water. Drain the pasta and transfer it to a large bowl.
  • Prepare the sauce: In a medium bowl, combine finely grated Pecorino Romano and Parmigiano Reggiano cheeses. Gradually whisk in 1 cup of the hot reserved pasta water until smooth. Add heavy cream, olive oil, black pepper, and the remaining 1/4 teaspoon salt, and continue whisking until well combined.
  • Drizzle the cheese sauce over the pasta and gently toss until well combined. Mix for 1 to 2 minutes, adding pasta water gradually until you reach your preferred consistency.
  • To serve, portion the pasta into bowls and top with a generous sprinkle of extra cheese and freshly ground black pepper for added flavor.

Similar Recipes