Cacio e Pepe

Cacio is my favorite pasta. You need to make this. Salty, creamy and super rich.


  • 1 cup parmigiana reggiano (freshly grated)
  • 1 cup parmesan romana (freshly grated)
  • 2 T butter
  • 1/4 cup olive oil
  • 1 tsp pepper
  • 1/2-1 box bucatini or spaghetti
  • 1/4- 1/2 cup pasta water
  • Salt to taste


  1. Cook pasta according to directions
  2. Meanwhile, melt butter and olive oil in heavy bottomed pan
  3. Add pepper and toast until fragrant on low heat
  4. When pasta is cooked, use tongs to transfer it to the butter/oil mixture
  5. Coat pasta in butter mixture and add cheese
  6. Add pasta water a little at a time and mix. Add more water to the pasta if its too thick. Be careful to not add too much! The water will emulsify with the butter mixture to create a thick cheesy sauce.
  7. Plate and top with extra parmesan and pepper
  8. Be sure to tag your finished photo at #pixleyhilleats #pixleyhillpasta #pixkleyhill


I recommend using less water to boil the pasta in. The water will become more concentrated with the starch from the pasta, therefore creating a better sauce when the pasta water is added to the cooked noodles.




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