Cacio e pepe recipe is a quick and tasty Roman dish. The origin of this recipe is very ancient. The secret of cacio e pepe is the creamy sauce.
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino Romano
- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
- Drain, reserving 3/4 cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
- Add pasta and remaining butter.
- Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
- Remove pan from heat; add Pecorino Romano, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente.
- Add more pasta water if sauce seems dry.
Transfer pasta to warm bowls and serve.