Cacio e Pepe
Enjoy a rich yet simple to make pasta dish from Chef Joe Bonavita of Miami’s Wet.
pasta | pepper | Italian
Cacio e Pepe is a rich Italian sauce composed of butter, two kinds of cheese, and two kinds of pepper for a subtle, floral bite. It is a decadent dish but surprisingly simple to make, coming together in just 30 minutes. Chef Joe Bonavita of
in Miami, Florida uses strozzapreti, which is similar to cavatelli, but you can also use long noodles like bucatini or even spaghetti, with equally good results.
Kosher salt to taste
ounces strozzapreti, or pasta of your choice
tablespoons unsalted butter, cut into small cubes, divided
teaspoon freshly cracked black pepper
cup finely grated Grana Padano
cup finely grated Pecorino Romano
Espelette pepper to taste
cup finely chopped chives for garnish
Bring 4 quarts of water to a boil in a 8-quart
Stainless Clad Stock Pot
fitted with the Pasta Insert. Season generously with salt, until the liquid tastes like the sea. Add the pasta and cook, stirring occasionally, until just before al dente. Drain, reserving ¾ cup pasta cooking liquid.
While the pasta is cooking, melt 2 tablespoons of butter in a
3 QT Saucier
over medium heat. Add the black pepper and cook, swirling pan, until toasted, about 1 minute.
Add ½ cup pasta cooking liquid to Saucier and bring to a simmer. Toss in the cooked pasta and remaining tablespoon of butter. Reduce heat to very low and add Grana Padano, stirring until thoroughly melted.
Remove pan from heat and add the Pecorino, stirring until cheese melts, sauce coats the pasta, and pasta is al dente. If the sauce seems dry, add more pasta cooking liquid.
Garnish with chopped chives and