Tested and Perfected by Food and Wine
Pasta Cacio e Pepe
© Wendell T. Webber

Pasta Cacio e Pepe

  • FAST
  1. 3/4 pound linguine
  2. 1 cup grated pecorino cheese
  3. 2 tablespoons unsalted butter
  4. 2 teaspoons coarsely ground smoked or regular peppercorns
  5. 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.