I’ve fallen in love with a pasta recipe.
Motherland Mac and Cheese
Cacio e Pepe is such a simple pasta dish. I made it for the first time two years ago and it’s becoming one of my heart and soul comfort foods. The name literally means “cheese and pasta” and it’s as easy as that.
Cacio e Pepe Recipe Review
I love Bon Appetit’s recipe and highly recommend it. Whenever you’re needing a little pasta comfort, grab a fork and get ready to twirl up some cozy.
Bon Appetit’s Cacio e Pepe Recipe
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino
Bring 3 quarts water to a boil in a 5-qt. pot.
Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.
Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
Add pasta and remaining butter.
Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.)
Transfer pasta to warm bowls and serve.