Cacio e Pepe


Serves 4
16 oz Pastene Italian Bucatini or Pastene Italian Spaghetti
6 Tbsp butter
1 ½ cup Pastene Grated Parmesan Cheese
⅔ cup Pastene Grated Romano Cheese
2 tsp freshly cracked black pepper
kosher salt to taste


Cook time: 15 minutes

  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, reserving 1 cup pasta cooking water. 
  • In a large skillet over medium heat, melt 4 tablespoon butter. Add a generous amount of black pepper and toast until fragrant, about 1 minute.
  • Add ½ cup reserved pasta water to skillet and bring to a simmer.
  • Add pasta and remaining butter. Reduce heat to low and add cheeses, stirring and tossing until cheese melts, sauce coats the pasta. Add more pasta water if sauce seems dry. Transfer pasta to warm bowls and serve. Season with salt and pepper.

Product Used

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