Cacio e Pepe Pasta Recipe

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By Jessica Lee

When I posted this recipe on Instagram, my friends lost their minds. I got texts asking how I made it, I got invitations to come over and make it for dinner, and I quickly realized that this dish is a crowd pleaser.

Ok, so that wasn’t really a surprise. I LOVE this dish. One of my favorite dinners in town is at Juniper, and they offer a side of Cacio e Pepe. Like as in order a pasta and get a side of buttery, cheesy pasta. That’s my kind of place…

So when I was thinking about recipes to share with you guys, this one immediately came to mind. I love how truly easy it is to make, and how elegant it feels. I always serve it with a salad because hello that’s a lot of butter and cheese. #balance

The key to this pasta is using fresh noodles. I’m not asking you to make your own, but definitely buy them. I’ve found them at Whole Foods!

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Cacio e Pepe

Recipe adapted from Bon Appetit

Kosher Salt

6 oz. fresh pasta (such as egg tagliolini, bucatini or spaghetti)

3 tbsp. Unsalted butter, cubed, divided

Freshly cracked pepper

1 ¼ cup grated Parmesan

Directions

  1. Bring 3 quarts water to a boil. Season with salt. Add pasta and cook until al dente (about 2 minutes) Drain and reserve ¾ cup pasta water.
  2. While pasta is boiling, melt 2 tbsp butter in large skillet over medium heat. Add pepper and cook, swiriling pan, about one minute.
  3. Add ½ cup pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add parmesan, stirring and tossing until melted. Add more water if pasta seems dry. Top with freshly cracked pepper.

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Enjoy! And if you’re into pasta (…and who isn’t?! 😉 ), you might also like this one (filled with veggies!).


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