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Cacio e Pepe

  • Author: Alexandra
  • Total Time: 15 minutes
  • Yield: 4 servings


Source: Laura in the Kitchen by Laura Vitale

Note: I salted the water with 2 teaspoons of kosher salt because I was nervous about the finished dish being too salty since you use 1/2 cup of the cooking liquid. I added more salt to taste at the end.


  • 12 oz. dried spaghetti or linguini
  • 4 tablespoons unsalted butter
  • 1/2 cup freshly grated Pecorino Romano
  • 1/2 cup freshly grated Parmigiano Reggiano
  • 1 teaspoon freshly crack black pepper or more or less to taste


  1. Bring a large pot of generously salted (see notes above) water to a boil. Add the pasta and cook 2 minutes fewer than the package recommends. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
  2. Return the starchy cooking water to the pot. Add the butter and cheeses and cook over low heat until butter melts and cheese and water emulsify into a sauce. Add the pasta and pepper and toss to coat. Taste, adding more salt and pepper to taste. Remove pan from heat. Cover. Let stand for 1 minute, then serve.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes