Cacio e Pepe

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Cacio e Pepe

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What can I say about this dish except it is pure richness, carb bombness and a treat fit for a king. I’ve had this before in Italy, loved it and figured out a version to make based on the one I had in Rome. For this dish I made my own pasta but you can use box pasta should be just fine.



Cacio e Pepe

On 23/04/2011 (Saturday) at 1:40 pm by Benny.
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  • Prep Time:
    10 min
  • Cook Time:
    7 min
  • Ready Time:
    17 min


4 servings


  • 1/4 cup olive oil
  • 1 pound dried spaghetti
  • 2 tablespoons butter
  • 4 ounces Pecorino Romano cheese, finely grated
  • 1 1/2 teaspoon finely ground black pepper
  • kosher salt


Make the Parmesan cheese bowl by putting an even amount of grated Parmesan in a medium low heat pan and let it melt and start to bubble when it is starting to brown a little take out with spatula and drape over a cup so when it cools it will be the shape of a bowl. You can make this ahead and set aside.

Start by cooking your pasta is salted boiling water according to the package. I would do it one min less as it will continue to cook in the finishing process, drain it and save some of that pasta water. Now in a medium heat pan put the butter, olive oil and pepper in and once the butter is melted and is starting to foam a little take your pasta add it to the pan with a little of the pasta water and toss many times until it is completed  coated with butter, oil and pepper. To finish add the Romano cheese and toss some more in the pan to add air to the dish. No plate in your Parmesan  bowl finish with a little more grated Romano cheese and enjoy.



NOTE: I had some black truffle left over so I shaved some of that on as well but that is optional.

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