Cacio e Pepe Pasta

Don't let the ridiculously short ingredient list fool you -- this pasta is incredibly flavorful and oh-so-comforting. Made with pasta from Pappardelle’s, Amish butter from Pastured Perfect and cheese from The Cheese People this maybe your new favorite weeknight meal.


Cacio e Pepe Pasta.jpeg
  • Kosher salt

  • 12 ounces spaghetti

  • 3 tablespoons unsalted butter

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon very coarse freshly ground black pepper

  • 1 3/4 cups freshly grated Parmesan, plus more for serving


1.   Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.

2.   Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan.

Recipe courtesy of Food Network