Cacio e Pepe

The essence of Italy in a dish

Cacio e Pepe is the essence of Italy—it’s pasta, it’s parm. And it is simple and stunning. Our Executive Chef, David Elkins, is sharing his personal recipe for the dish. This insanely satisfying taste of Italy can be ready in a matter of minutes.

Cacio e Pepe

The essence of Italy in a dish

Prep Time : 5 min.
Cook Time : 15 min.
Total Time : 20 min.
Serves 2 - 3

Ingredients

1 lb. Rustichella Penne Rigate
3 tbsp. unsalted butter
2 cups Parmigiano Reggiano, finely grated
1 tbsp. coarsely ground black pepper

Directions

Bring a large pot of liberally seasoned water to a boil for the pasta. Cook the pasta for 10-12 minutes until just tender. Drain the pasta, reserving 1/4 cup of the cooking liquid.
Meanwhile, in a large pan, heat the butter over medium heat until melted then add reserved 1/4 cup of pasta liquid. Add the pasta to the pan and cook on high heat until a glaze begins to form, about one and a half minutes.
Turn off the heat and add the black pepper and cheese, stirring the sauce to a smooth, pasta-coating consistency. Adjust seasoning if needed. Enjoy immediately.

Country

Milk Type

Price

Pasteurization

Pairings

Rennet Type

Cacio E Pepe

Cacio e Pepe

Ingredients

Directions

Showing 1-20 of 20