Cacio E Pepe (Cheese and Pepper Pasta in Italian), a classic Italian pasta that's incredibly simple and so tasty. Adding infused Butter gives you that extra little buzz.
Difficulty Level: Easy
Total Time Needed: 30 minutes
Cost: Low
Benefit: Tasty Recipe
Ingredients
- 2 servings
- Pink Himalayan Salt
- 6 oz. pasta (such as egg fettuccini, Pappardelle, or spaghetti)
- 3 Tbsp. NOIDS Infused unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- ¾ cup finely grated Grana Padano or Parmesan
- ⅓ cup finely grated Pecorino
Step 1
Bring 4 litres water to a boil in a 5 litre pot. Season well with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
Step 2
Meanwhile, melt 2 Tbsp of infused butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Step 3
Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining infused butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
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