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Cacio Pepe

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January 8, 2017

Cacio pepe is a dinner that's almost as easy as it is delicious! This simple and classic pasta dish will have everyone rushing to the table.

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1 lb Colavita Bucatini

1 1/2 cup reserved pasta water

4 tbsp Colavita Extra Virgin Olive Oil

2 tbsp butter

8 oz. pecorino romano cheese, finely grated

3 tbsp finely ground black pepper

pinch cayenne pepper

pinch salt (optional)


1Cook spaghetti in well-salted boiling water in a large, wide-bottomed pot. Drain spaghetti, reserving 1½ cups of pasta cooking water.

2Dry out your pot.

3In the dried pot, heat the olive oil over high heat.

4Add the drained pasta and ¾ cup of reserved pasta water.

5Watch out as the pot is very hot and will make the water splatter around a bit.

6Add butter, cheese, ground pepper and cayenne and toss together with tongs. Taste, adding more pasta water, cheese, pepper or salt to taste. Be careful adding salt as Pecorino is a salty cheese.

7Serve immediately, sprinkling with reserved cheese and an extra grind or two of black pepper.


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