Pappardelle Cacio e Pepe Recipe

White Line
White Line

Step 1: Gather Ingredient

Pappardelle pasta (8 oz), Pecorino Romano cheese (1.5 cups), black pepper (1.5 tsp), salt (for water).

White Line

Step 2: Boil Water

Fill a large pot with water and bring it to a rolling boil over high heat. 

White Line

Step 3: Cook Pasta 

Boil salted water, add pasta, cook till al dente (8-10 mins).

White Line

Step 4: Reserve Pasta Water 

Before draining the pasta, reserve about 1 cup of the pasta cooking water. This starchy water will help create a creamy sauce later on. 

White Line

Step 5: Prepare Cheese Mixture

In a large mixing bowl, combine the finely grated Pecorino Romano cheese and freshly ground black pepper.

White Line

Step 6: Finish the Dish

Drain pasta, leave some water. Mix with cheese-pepper mix, toss well. Add reserved water if needed for creaminess. Enjoy!

White Line

Step 7: Adjust Seasoning 

Taste the pasta and adjust the seasoning if needed, adding more black pepper or salt to taste. 

White Line

Step 8: Serve 

Serve the Pappardelle Cacio e Pepe immediately, garnished with a little extra grated Pecorino Romano cheese and freshly cracked black pepper if desired. 

Baked Parmesan Truffle Fries Recipe