In this classic Roman pasta recipe for Cacio e Pepe, the shining star is freshly ground black pepper — and pasta, of course! The creaminess comes from the reserved pasta water added back into the dish and mixing with freshly grated cheese. You’ll have dinner ready in a snap.
Pair Recipe with Cacio e Pepe with:
Limoncello Tiramisu
Similar Colavita Recipes:
Cacio e Pepe Gnocchi
Cacio e Pepe Soup
Bring a large pot of water to a boil.
Season the water with salt.
Add the pasta to the pot and cook, until al dente.
Drain, reserving 1 cup pasta cooking water. Add a drizzle of Colavita Olive Oil to the pasta to prevent sticking.
Heat the Colavita Olive Oil in a large skillet over medium heat.
Add pepper and cook, swirling pan, until toasted, about 1 minute.
Reduce the heat to low and add the cooked pasta to the pan along with ½ cup of the reserved pasta water. The pasta water will make the pasta creamy. Add a little more if the pasta looks dry.
Add the butter, and stir.
Turn the heat off and add the grated cheese, stirring and tossing with tongs until melted.
Again, if the pasta looks dry add a tiny bit of pasta water at a time until desired creaminess is achieved.
Transfer pasta to warm bowls and serve with extra grated cheese.
Servings 6