For this cacio e pepe recipe, pasta is tossed with butter, olive oil, Parmesan and Pecorino Romano cheeses, all dusted with lots of black pepper.
Quick Cacio e Pepe
- Quick Glance
- 15 M
- 35 M
- Serves 2 to 4
Bring a large pot of water to a boil. Toss in several tablespoons of salt.
Meanwhile, mix both cheeses together in a small bowl. When the water boils, add the pasta and cook it for 6 minutes, stirring occasionally. Near the end of cooking, scoop out about 1/2 cup of cooking water and set it aside.
Drain the pasta in a colander and dump it back on the pot. Drop in the butter, oil and 1/2 tablespoon pepper and stir with tongs or a large fork, lifting and folding the pasta together. Add about 1/4 cup of the pasta water to the pot and place it over medium-high heat. Cook for a minute, stirring to emulsify the sauce. Test a noodle to see if it’s done. It should still be a bit firm in the center, though not as stiff as licorice. Remove from the heat and sprinkle half the cheese over the pasta. Blend once more, then divide the pasta among four warm bowls. Pass the rest of the cheese and pepper at the table.
Recipe Testers' Reviews
This cheese-and-black-pepper pasta is now the little black dress of my repertoire. It’s not something I’m going to make everyday, but when I do make it, it’s going to be for something special. Or for when I’m home alone and want something simple and delicious. Or maybe for when the girls and I need something quick before we head out. I guess what I’m trying to say is I love this and will find every excuse in the book to make it, maybe even while I’m wearing a little black dress.