Description
This classic Cacio e Pepe recipe from Giada De Laurentiis brings the simplicity and elegance of Roman cuisine to your table. Made with just pasta, Pecorino Romano, Parmesan, butter, and black pepper, this creamy, peppery dish is perfect for a quick yet indulgent meal.
Ingredients
Units
Scale
- 1 lb pasta (spaghetti, bucatini, or tonnarelli recommended)
- 3 tbsp unsalted butter
- 1 tsp freshly ground black pepper
- 1 cup grated Pecorino Romano cheese
- 1 cup grated Parmesan cheese
Instructions
- 1 lb pasta (spaghetti, bucatini, or tonnarelli recommended)
- 3 tbsp unsalted butter
- 1 tsp freshly ground black pepper
- 1 cup grated Pecorino Romano cheese
- 1 cup grated Parmesan cheese
Notes
- 1 lb pasta (spaghetti, bucatini, or tonnarelli recommended)
- 3 tbsp unsalted butter
- 1 tsp freshly ground black pepper
- 1 cup grated Pecorino Romano cheese
- 1 cup grated Parmesan cheese
