The name of this recipe is Italian for “cheese and pepper” but it could perhaps be called “Cacio e Pepe e Burro” for “cheese and pepper and butter.”
This elegant pasta dish is the sum of excellent butter, simple seasonings and a melting of fine cheese.
Impress your friends and family by making dinner tonight, and read more about Georgia-made Banner Butter here.
Cacio e Pepe
12 ounces pasta (tagliolini, spaghetti or bucatini)
2 tablespoons freshly cracked black pepper
6 tablespoons cultured Sea Salt Banner Butter, divided
1 cup finely grated Parmesan
1/2 cup finely grated Pecorino
2 teaspoons fresh thyme leaves
In a large pot, bring 12 cups of salted water to a boil. Add pasta and cook, stirring occasionally until pasta is almost, but not quite done. Drain, reserving 2 cups of cooking water.
Heat a large skillet over medium heat. Add pepper and heat in dry pan just until it begins to become fragrant. Add 4 tablespoons butter and 1 1/4 cups cooking water. When butter melts and liquid is bubbling, reduce heat to low and add cooked pasta. Stir in remaining 2 tablespoons butter and Parmesan. Stir with tongs and continue cooking until pasta is al dente. Remove from heat and add Pecorino and thyme. Add more cooking water if needed. Serve warm in large bowls.
- Adapted from a recipe provided by Banner Butter.
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