Cacio e Pepe (cheese & pepper pasta)
  • 1# Bucatini Pasta
  • 6 TBSP butter
  • 3 cloves fresh garlic
  • 2 tsp. fresh cracked pepper
  • **optional** ½ tsp red pepper flakes (more or less depending on your spice level)
  • ½ cup Parmesan cheese (freshly grated, I used my zester)
  • ½ cup Pecorino cheese (freshly grated, I used my zester)
  • *Optional topping: 2 TBSP fresh chopped flat leaf parsley & extra freshly grated cheese
  • **Reserve 1 cup of warm pasta cooking water**
  1. Cook pasta according to package directions.
  2. While pasta is cooking, melt butter in large sauté pan over med/low heat. Add whole garlic cloves & pepper. Saute pepper and garlic on low for 2-3 minutes. Remove garlic.
  3. When pasta is finished cooking, scoop out 1 cup pasta water and set aside. Drain remaining pasta (do not rinse).
  4. To saute pan, add pasta, ¾ cup pasta water. Using tongs, mix together.
  5. Add cheeses and continue to mix with tongs until cheese is melted and well combined. Add remaining pasta water if needed.
  6. Serve and top with fresh chopped parsley and extra grated cheese.
Recipe by Joy In Every Season at