Easy Cacio e Pepe Recipe

When you’re hankering for comfort food, look no further than this easy recipe for Cacio e Pepe. This rich, cheesy pasta gets a spicy upgrade with the addition of red pepper flakes. It’s the perfect dish for a quick weeknight dinner à deux, but indulgent enough for a weekend dinner party. Serve with a fresh green salad or Caesar salad and a glass of crisp white wine like Nobilo Sauvignon Blanc.

Serving Tip: For the perfect plated pasta, check out this easy tip from our friend Heidi over at FoodieCrush: Twirl your noodles into a large soup ladle to help form a rounded shape, then gently slide the "bird’s nest” of pasta onto a plate or inside a bowl. Voila!

Recipe adapted from Bon Appétit

INGREDIENTS:

Kosher salt

6 oz bucatini pasta

1 1/2 Tbsp. unsalted butter, cubed

1 1/2 Tbsp. olive oil

2 tsp. freshly cracked black pepper

3 cloves garlic, minced

3/4 cup finely grated Parmesan

1/3 cup finely grated Pecorino

2 tsp. crushed red pepper flakes

Parsley, chopped, for garnish

DIRECTIONS:

Bring 3 quarts of water to a boil in a 5-quart pot. Season the water with Kosher salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving at least 2 cups pasta water. Meanwhile, melt the butter and olive oil in a large, heavy skillet over medium heat. Sauté the garlic for 2-3 minutes; before it browns, add the black pepper and red pepper flakes until toasted.

Add 1/2 cup reserved pasta water to the skillet and bring to a simmer. Add cooked pasta and Parmesan cheese. Reduce heat to low, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until the cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if pasta seems dry—it should be coated, silky, and luxurious). Transfer pasta to a warm bowl, garnish with chopped parsley, and serve family-style.

YIELD: 5–6 servings

PREP TIME: 10 minutes

COOK TIME: 20 minutes