Real Recipes From Real Home Cooks ®

cacio e pepe

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I borrowed this easy recipe from a magazine in the hospital lounge last week. I thought it sounded a lot like my favorite dish at The Olde Spaghetti Factory, Browned Butter and Mizithra Cheese. Photo: Pinterest 08-25-15

yield 6 serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For cacio e pepe

  • 1 lb
    spaghetti or pasta of your choice
  • 1/2 c
    olive oil
  • 4 Tbsp
  • 3 c
    grated parmesan cheese
  • 2 tsp
    coarse black pepper
  • salt to taste

How To Make cacio e pepe

  • 1
    Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions; drain, reserving 1 cup of the cooking water. Set aside.
  • 2
    In another large pot or skillet, heat the olive oil and butter over medium-high heat. Cook until the butter starts to bubble, about 1 minute.
  • 3
    Add 3 cups Parmesan cheese, the reserved pasta water, the salt and pepper.
  • 4
    Add the cooked pasta and toss well to combine. Serve topped with additional grated Parmesan if desired.