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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Classic Pasta Cacio e Pepe (Cheese and Pepper) Recipe

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This recipe for Classic Pasta Cacio e Pepe (Cheese and Pepper) is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ounces pasta
3 tbsp butter
1 tsp fresh cracked black pepper
3/4 cup finely grated Parmigiano Reggiano
1/3 cup finely grated Pecorino Romano
Directions:
Directions:
Season boiling water with salt (it should taste like the ocean).
Cook pasta until about 2 minutes before tender.
Remove 3/4 cup pasta cooking water.
Drain pasta.
Heat 2 tbsp butter in large, heavy skillet.
Add pepper and cook, swirling pan until toasted
Add 1/2 cup reserved pasta water to skillet and bring to simmer.
Add pasta and remaining butter.
Reduce heat to low and add Parmigiano.
Stir and toss with tongs until cheese is melted. Adding more pasta water if necessary.
Remove from heat, add Romano and toss till cheese melts.
Serve immediately,
Personal Notes:
Personal Notes:
This is an amazing recipe and so quick....You can double recipe, but no more than that.

Do NOT use the finely grated dry cheese found plastic or cardboard containers. It will not melt and the flavor is simply not there.

 

 

 

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