Cacio e Pepe – pasta with cheese and pepper

Cheese and pepper – these are the two main ingredients of this pasta. A minimalist and simple recipe for a quick Italian dinner.


2 servings

  • 200g pasta (tagliolini, bucatini or spaghetti)
  • 3 tablespoons of butter
  • 1 teaspoon of freshly ground pepper
  • 1 cup of finely grated Parmesan cheese
  • salt

Boil water, salt. Add pasta, stir occasionally. Drain for 2 minutes before the end of cooking time on the package. Save 3/4 cup of pasta water.

Meanwhile, melt 2 tablespoons of butter in a frying pan over medium heat. Add pepper and cook, stirring the pan until brown, about 1 minute.

Add 1/3 cup of pasta water to the pan and bring it to a boil. Add the pasta and the remaining butter. Reduce heat and add 1/2 glass of Parmesan cheese, stir until dissolved. Take the pan off the heat; add the remaining Parmesan cheese, stir until the sauce covers the pasta and the pasta is al dente. (Add more water to the pasta if the sauce feels dry.)

Arrange the pasta on plates, if desired sprinkle with freshly ground cheese and Parmesan cheese as desired.

Enjoy your meal!

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