I’m kicking myself for waiting so long to make this recipe at home. It is so EASY! I used this recipe from Bon Appétit a guideline. Cacio e pepe literally translates to “cheese and pepper”.
6 oz angel hair pasta
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan (I use more)
1/3 cup finely grated Pecorino
Time to cook:
Cook your pasta two minutes shy of fully cooked (save some of the pasta water).
Melt 2 tbsp of butter in a large skillet over medium heat, toss in the black pepper and swirl around until toasted.
Add about half a cup of the pasta water and bring to a simmer.
Add the rest of the butter and pasta.
Once the butter is melted, turn off the heat, add the cheese and toss until combined.
Plate and top with more pepper and cheese.