Pasta Cacio e Pepe
Wendell T. Webber
Provided by: Food&Wine
- 3/4 pound(s) linguine
- 1 cup(s) grated pecorino cheese
- 2 tablespoon(s) unsalted butter
- 2 teaspoon(s) coarsely ground smoked or regular peppercorns
- 1. In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.