Pasta Cacio e Pepe

Pasta Cacio e Pepe Recipe
Photo: © Wendell T. Webber

Recipe from


Ingredients

3/4 pound linguine
1 cup grated pecorino cheese
2 tablespoons unsalted butter
2 teaspoons coarsely ground smoked or regular peppercorns
Salt

Preparation

In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.

Note:

Marcia Kiesel,

June 2009
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