Cacio e Pepe

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

170 g

Egg Noodles

60 g

Butter

2 g

Ground Black Pepper

75 g

Pecorino Romano Cheese , grated

25 g

Parmesan Cheese , grated

to taste

Salt

to taste

Freshly Ground Black Pepper

for garnish

Cooking Instructions

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Step 1

Bring a pot of water to boil. Salt (to taste) generously and cook Egg Noodles (170 g) according to package directions. Before you drain, reserve 1 cup of the pasta water.

Step 2

In a wide frying pan melt Butter (60 g) . Once melted, add the Ground Black Pepper (2 g) 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 (75 g) and Parmesan Cheese (25 g) , 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) .