Cacio e Pepe

Ingredients

Servings

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

US / METRIC

6 oz

Egg Noodles

1/4 cup

Butter

1 tsp

Ground Black Pepper

2/3 cup

Pecorino Romano Cheese , grated

1/4 cup

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 (6 oz) according to package directions. Before you drain, reserve 1 cup of the pasta water.

Step 2

In a wide frying pan melt Butter (1/4 cup) . Once melted, add the Ground Black Pepper (1 tsp) 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 (2/3 cup) and Parmesan Cheese (1/4 cup) , 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) .