Three Cheese Cacio e Pepe
A simple but indulgent pasta dish made with three hard cheeses, butter and black pepper.
Servings 2 People
Ingredients
- 6 ounces long, thin pasta I used tagliolini
- 3 tablespoons butter divided
- 1 teaspoon cracked black pepper
- ⅓ cup parmesan cheese finely grated
- ⅓ cup grana padano cheese finely grated
- ⅓ cup pecorino romano finely grated
Instructions
- Cook pasta according to the directions on the package. Drain, reserving ½ cup of the starchy cooking water.
- In a large skillet, melt 2 tablespoons butter on medium. Add black pepper and stir it around in the butter to toast it, 1-2 minutes.
- Pour reserved cooking water into the skillet. Reduce heat to medium-low and add the parmesan, grana padano and pecorino romano. Stir until the cheese has melted and the sauce is thick.
- Add remaining tablespoon of butter and stir until melted.
- Add pasta to the sauce. Gently toss until the pasta is coated. Serve with more grated cheese and freshly cracked black pepper if desired.