Cacio e Pepe
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COMMENTS
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Hank Levy on
Recipe doesn’t say how much water should be used to cook pasta. Whatever fits in the skillet? Thanks
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3 to 4
10 minutes
15 minutes
There’s nothing more comforting than a bowl of pasta with cheese, and Cacio e Pepe is just that -- simple ingredients, where quality matters. For this dish, don't skip using freshly ground peppercorns, such as Tellicherry. With a medium heat level and grass and pine notes, they're the perfect balance to rich Romano and butter. Top it with Cyprus White Flake Sea Salt for dinner in under 30 minutes that is perfect for anything from Monday night to date night!
1 tablespoon extra virgin olive oil
½ lb (225g) bucatini
2 tablespoons unsalted butter
Cyprus White Sea Salt, to taste
Heat the olive oil in a large skillet over medium heat. Add the ground Tellicherry Pepper and cook for one minute, or until fragrant. Remove from the heat.
In another large skillet, add water and salt and bring to a boil over high heat. Add the pasta, and cook until al dente (cooking in a skillet means that less water is used for cooking, and the water gets starchier, meaning a smoother sauce!).
Use tongs to transfer the pasta to the oil and butter mixture. Add the cheese, and toss with tongs, keeping the heat on low, until the cheese is melted and a sauce forms.
Season to taste with additional ground Tellicherry Pepper, and Cyprus White Flake Sea Salt.
Recipe doesn’t say how much water should be used to cook pasta. Whatever fits in the skillet? Thanks
Hi Hank,
Thanks for your inquiry! I checked in with one of our owners, who said she fills her skillet about 3/4 of the way with water. Referring to a similar NYT recipe, they recommend 8 cups of water for a 12" skillet.
I hope this helps, and that you enjoy our recipe!
Warmly,
Evan (they/them)
Customer Success Lead
Oaktown Spice Shop