Cacio e Pepe
Here is an easy, breezy, foolproof way to make the best cacio e pepe! This dish is truly indulgent and packs a ton of flavor.


  • 1/2 lb. pasta

  • 2 tbsp. butter, divided

  • 1 tbsp. extra-virgin olive oil 

  • Coarsely ground black pepper

  • 3/4 c. freshly grated pecorino, plus more for garnish

  • 3/4 c. freshly grated Parmesan, plus more for garnish


  1. In a pot of boiling salted water, cook pasta until al dente. Reserve ⅔ cup pasta water and drain pasta.

  2. In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute.

  3. Add ⅓ cup reserved pasta water and bring to simmer. Whisk in remaining butter then, using tongs, toss pasta into butter mixture.

  4. Add cheeses and toss constantly until cheese is melty, removing skillet from heat when about half the cheese has melted.


Note: If sauce is too thick, loosen with more pasta water.


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