Cacio e Pepe with Tellicherry Peppercorns
Translated to "cheese and pepper pasta" in Italian, this authentic and impressive pasta dish has become a go-to main course for every palate, from kids to sophisticated foodies. It's luscious, satisfying, and incredibly easy, made mostly with ingredients you likely already have. The pepper is the star of this dish, we suggest using Tellicherry Black Peppercorns, one of the best peppercorn varieties in the world. It has a more complex flavor with a bit less of an initial kick than standard black peppercorns. Serve with a mixed green salad and you have dinner on the table!
- Kosher Salt
- 18 ounces pasta (we used bucatini)
- 9 tablespoons unsalted butter, cubed, divided
- 1 tablespoon freshly cracked Tellicherry Black Peppercorns
- 2 1/4 cups finely grated Parmesan
- 1 cup finely grated Pecorino Romano
- Heat 3 quarts of salted water in a large pot. Once boiling, add pasta and cook, stirring occasionally, until about 1 minute before tender. Reserve 1 cup of the pasta water and drain the ret. Set aside the pasta.
- In the meantime, melt 2 tablespoons of butter in a large heavy bottomed pot, skillet, or dutch oven over medium heat. Add ground pepper and cook, swirling pan until toasted (about 1 minute).
- Add 1/2 cup of the reserved pasta water to pot and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Parmesan, stirring all the ingredients with tongs to incorporate.
- Remove pan from heat and add Pecorino Romano, stirring again until incorporated and the pasta is al dente. Use more pasta water if the sauce seems too thick. Transfer pasta to warm bowls and enjoy!
Inspired by Bon Appetit