7 INGREDIENTS • 4 STEPS • 30MINS

Cacio e Pepe

Name: Cacio e Pepe
Total time: PT1800.0S
Yield: 2
Ingredients: 6 ounce Egg Noodles; 4 tablespoon Butter; 1 teaspoon Ground Black Pepper; 75 gram Pecorino Romano Cheese; 25 gram Parmesan Cheese; to taste Salt; to taste Freshly Ground Black Pepper

Cacio e pepe literally translates to “cheese and pepper”. A classic pasta dish that's as simple as it is elegant. Just 5 ingredients between you and a decadent dinner.

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Cacio e pepe literally translates to “cheese and pepper”. A classic pasta dish that's as simple as it is elegant. Just 5 ingredients between you and a decadent dinner.

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30MINS

Total Time

$1.22

Cost Per Serving

Ingredients

Servings

us / metric

6 oz

Egg Noodles

4 Tbsp

Butter

1 tsp

Ground Black Pepper

2/3 cup

Pecorino Romano Cheese, grated

1/4 cup

Parmesan Cheese, grated

to taste

Salt

to taste

Freshly Ground Black Pepper

for garnish

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Cooking Instructions

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step 1

Bring a pot of water to boil. Salt (to taste) generously and cook Egg Noodles (6 oz) according to package directions. Before you drain, reserve 1 cup of the pasta water.

step 2

In a wide frying pan melt Butter (4 Tbsp). Once melted, add the Ground Black Pepper (1 tsp) and about 1/2 cup of the pasta water (reserve the other half).

step 3

Once the pasta water is boiling, slowly add the Pecorino Romano Cheese (2/3 cup) and Parmesan Cheese (1/4 cup), stirring continuously until it’s all mixed in. Add a bit more pasta water if the mixture seems too dry - you want the noodles to be coated in the sauce without too much clumping or extra liquid.

step 4

Taste and adjust the amount of salt if needed. Add the drained pasta into the pan and stir to coat with sauce. If it still seems too sticky, add a bit more butter. Serve in large bowls garnished with additional Freshly Ground Black Pepper (to taste).

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