Pasta Cacio e Pepe

  • Servings: 4


  • 3/4 pound linguine
  • 1 cup grated pecorino cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons coarsely ground smoked or regular peppercorns
  • Salt

How to make this recipe

  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.

Contributed By Photo © Wendell T. Webber Published June 2009

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