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Cacio e Pepe

Pasta with a soft pecorino, black pepper and butter mixture.

pastaitalianvegetarian
Cacio e Pepe

Ingredients

  • 454 gr unsalted butter, really soft
  • 120 gr Pecorino Romano, finely grated
  • 45 gr black pepper, freshly cracked, coarse
  • 10 gr Atlantic sea salt
  • pasta
  • water

Steps

12 hours before: soften the butter

  1. Take the butter out of the fridge 2 hours before making this recipe so it is really soft.

2Make the pecorino butter

  1. Finely grate the Pecorino Romano.
  2. Crush the black peppercorns in a mortar and pestle, keeping them coarse.
  3. Put 454 gr unsalted butter, really soft, in a bowl.
  4. Add 10 gr Atlantic sea salt to the bowl.
  5. Add 45 gr black pepper to the bowl.
  6. Add 120 gr Pecorino Romano to the bowl.
  7. Mix until smooth.

3Cook the pasta and serve

  1. Boil the pasta according to the packaging guidelines.
  2. Drain the water.
  3. Add the pasta to a serving bowl.
  4. Add a scoop of the butter on top.
  5. Mix until melted.