Screen%20Shot%202021-04-20%20at%203.19.56%20AM.png
Screen%20Shot%202021-04-20%20at%203.19.56%20AM.png
Cacio e Pepe
This is a classic Roman pasta recipe.
Logo
Recipe - FAIRWAY MARKET OF 86TH STREET
Screen%20Shot%202021-04-20%20at%203.19.56%20AM.png
Cacio e Pepe
0
Servings4
Cook Time12 Minutes
Ingredients
1 lb Colavita Pasta (Bucatini or Spaghetti)
3 tbs Colavita Extra Virigin Olive Oil
1 tbs freshly cracked black pepper
1 cup grated Pecorino Romano Cheese
1 tbs butter
Directions
  1. Bring a pot of water to a boil. Season the water with salt.
  2. Add spaghetti pasta and cook until al dente.
  3. Drain, reserving 1 cup pasta cooking water. Add a drizzle of the EVOO to the pasta to prevent sticking.
  4. Heat the oil in a large skillet over medium heat.
  5. Add the pepper and cook, swirling pan, until toasted, about 1 minute.
  6. Reduce the heat to low and add the cooked pasta to the pan along with ½ cup of the reserved pasta water. The pasta water will make the pasta creamy. Add a little more if the pasta looks dry.
  7. Add the butter, and stir.
  8. Turn the heat off and add the grated cheese, stirring and tossing with tongs until melted.
  9. Again, if the pasta looks dry, add a tiny bit of pasta water at a time until desired creaminess is achieved.
  10. Transfer pasta to warm bowls and serve with extra grated cheese.
0 minutes
Prep Time
12 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
null
Calories

Shop Ingredients

Makes 4 servings
1 lb Colavita Pasta (Bucatini or Spaghetti)
an image
Colavita Bucatini Pasta, 16 Ounce
$2.29
$0.14/oz
3 tbs Colavita Extra Virigin Olive Oil
an image
Colavita Olive Oil - 100% Pure In Tin, 101 Fluid ounce
$21.49
$0.21/fl oz
1 tbs freshly cracked black pepper
an image
Spice Essentials Ground Black Pepper, 1.87 Ounce
$1.49
$0.80/oz
1 cup grated Pecorino Romano Cheese
an image
Genuine Locatelli Pecorino Grated Romano Cheese, 8 Ounce
$6.99
was $8.99
$0.87/oz
1 tbs butter
an image
FWY BUTTER SALTED , 16 Ounce
$0.99 avg/ea
was $3.99 avg/ea
$0.06/oz

Directions

  1. Bring a pot of water to a boil. Season the water with salt.
  2. Add spaghetti pasta and cook until al dente.
  3. Drain, reserving 1 cup pasta cooking water. Add a drizzle of the EVOO to the pasta to prevent sticking.
  4. Heat the oil in a large skillet over medium heat.
  5. Add the pepper and cook, swirling pan, until toasted, about 1 minute.
  6. Reduce the heat to low and add the cooked pasta to the pan along with ½ cup of the reserved pasta water. The pasta water will make the pasta creamy. Add a little more if the pasta looks dry.
  7. Add the butter, and stir.
  8. Turn the heat off and add the grated cheese, stirring and tossing with tongs until melted.
  9. Again, if the pasta looks dry, add a tiny bit of pasta water at a time until desired creaminess is achieved.
  10. Transfer pasta to warm bowls and serve with extra grated cheese.