Cheese and Pepper Pasta {Cacio e Pepe}

  • Kosher Salt
  • ½ Pound-Spaghetti
  • 4 Tablespoons-Unsalted Butter
  • 1-2 Teaspoons-Fresh Cracked Black Pepper
  • ½ Cup-Parmesan Reggiano
  • ½ Cup-Pecorino Romano


  1. Bring a large pot of water to a boil and add a few large pinches of salt.
  2. Return to a boil, add pasta, stir gently to separate and set timer for 8 minutes.
  3. Stir pasta occasionally to keep from sticking.
  4. Meanwhile, melt butter in a large non-stick sauté pan over medium heat.
  5. Add pepper, swirl into butter as it is melting.
  6. Add about 1/3 cup of pasta water and bring to a simmer.
  7. Lift pasta out of water when done and add to pan.
  8. Toss/stir to coat, add parmesan cheese and toss to coat.
  9. Add romano and a little more pasta water if needed to keep a sauce consistency.
  10. Toss to melt cheese, plate and serve.