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Pasta Cacio e Pepe

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Pasta Cacio e Pepe

Pasta Cacio e Pepe
Wendell T. Webber
Provided by:
total prep


  • 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
  • Salt


  • 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.