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Cacio e Pepe

Literally “cheese and pepper,” this simple pasta recipe really spotlights the flavors of authentic Parmigiano Reggiano cheese.  Serve with a green salad for an easy and satisfying dinner.

Serves 2

6 ounces Fettuccine
3 ounces Parmigiano Reggiano, finely grated.
3 tablespoons butter
½ tablespoon fresh cracked black pepper
Basil, for garnish

Bring 3 quarts water to a boil; cook pasta to al dente.

Melt butter over medium-high heat in a medium sauté pan.

Drain pasta, reserving 1 tablespoon water.

Stir pepper into butter, then add pasta and water.  Reduce water and butter at high heat for 1 minute, constantly stirring.  Turn off heat, add cheese and toss to incorporate air.

Once cheese has melted, transfer pasta to serving plate, garnish with basil and a fresh crack of pepper