Growing Chefs! Ontario Cacio e Pepe

Cacio e Pepe

This simple pasta translates directly to cheese and pepper pasta, and that’s what it is! Sometimes, less is more!
Serves 4 to 6
2 cups pasta (such as egg tagliolini, bucatini or spaghetti)4 tablespoons unsalted butter, cubed2 teaspoons freshly cracked black pepper1 cup finely grated Grana Padano or Parmesan2/3 cup finly grated Pecorino
TongsCutting boardChef's knifeMeasuring cupsMeasuring spoonsLarge potMedium frying panDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Bring a large pot ¾ full of water to a boil. Season with salt; add fresh pasta and cook, stirring occasionally, about 2 minutes until tender. Drain, reserving 34 cup pasta cooking water.

Get Cooking!

Over medium heat, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan until toasted, about 1 minute.

Add 12 cup reserved pasta water to the pan and bring to a simmer. Add pasta and remaining butter.

Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.

Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if the sauce seems dry.)

Transfer pasta to warm bowls and serve.

Day 1 Pasta 2

Basic Pasta Dough

Making pasta dough at home is super easy, fun, and best of all: you can make almost any shape you want! Lasagne, spaghetti, penne, the list goes on and on.

Cook now!
Read more about Basic Pasta Dough