Cacio e Pepe
  • 1 lb pasta
  • 1 Tablespoon (or more) black pepper, freshly ground
  • ½ cup Grana Padano, grated
  • salt
  1. Liberally salt a large pot of water. Bring to a boil.
  2. Add pasta to boiling water and cook depending on the directed amount of time, but 1 minute less that directed. Once pasta is about done, add about ½ cup of pasta water into a sauté pan, add pepper. Reserve additional pasta water. Drain and add pasta to the sauté pan.
  3. Reserve some cheese for topping. Toss and mix in the cheese to emulsify the sauce. Use the reserved pasta water to adjust the thickness of the sauce. To serve top with cheese.
Recipe by The Taste Edit at