Cacio e Pepe

Enjoy a rich yet simple to make pasta dish from Chef Joe Bonavita of Miami’s Wet.

Joe Bonavita|Mar 10, 2022
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30 Minutes

2 Servings

Easy

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

Wet

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.

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Ingredients

4

quarts water

Kosher salt to taste

6

ounces strozzapreti, or pasta of your choice

3

tablespoons unsalted butter, cut into small cubes, divided

1

teaspoon freshly cracked black pepper

1

cup finely grated Grana Padano

cup finely grated Pecorino Romano

Espelette pepper to taste

cup finely chopped chives for garnish

Instructions

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Garnish with chopped chives and

espelette pepper

.