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Cavatappi Cacio e PepeCavatappi Cacio e Pepe
Cavatappi Cacio e Pepe

Cavatappi Cacio e Pepe

Cacio e pepe translates to “cheese and pepper” which are the two main ingredients in this pasta dish. In addition to those two, there are only three other ingredients – pasta, butter and salt. So simple, yet so comforting and delicious. A kid favorite too!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Cavatappi Cacio e Pepe
Cavatappi Cacio e Pepe
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Servings4
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Ingredients
8 ounces cavatappi pasta
3 tablespoons butter
1 teaspoon freshly ground black pepper
1 cup freshly grated Pecorino Romano cheese
Kosher salt, to taste
Directions
  1. Bring a large pot of water to a boil.
  2. Add the cavatappi and cook to al dente. Reserve 1 cup of pasta water prior to straining.
  3. Add the strained pasta back to the pot over medium-low heat along with the butter and pepper, stirring to melt the butter.
  4. Add ½ cup of the pasta water, stirring to incorporate it into the pasta.
  5. Stir in the cheese to create a sauce. Add an additional ¼ cup of pasta water, 1 to 2 tablespoons at a time, as needed, to thin the sauce to preference.
  6. Season with salt, to taste. Serve immediately topped with additional grated Pecorino Romano cheese. Enjoy!
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
8 ounces cavatappi pasta
De Cecco Cavatappi No. 87 Pasta
De Cecco Cavatappi No. 87 Pasta, 16 Ounce
$3.59$0.22/oz
3 tablespoons butter
Minnesota Creamery Salted Butter
Minnesota Creamery Salted Butter, 1 Pound
$4.69$4.69/lb
1 teaspoon freshly ground black pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
1 cup freshly grated Pecorino Romano cheese
Pecorino Romano Cheese
Pecorino Romano Cheese, 1 Pound
$27.99/lb$27.99/lb
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb

Directions

  1. Bring a large pot of water to a boil.
  2. Add the cavatappi and cook to al dente. Reserve 1 cup of pasta water prior to straining.
  3. Add the strained pasta back to the pot over medium-low heat along with the butter and pepper, stirring to melt the butter.
  4. Add ½ cup of the pasta water, stirring to incorporate it into the pasta.
  5. Stir in the cheese to create a sauce. Add an additional ¼ cup of pasta water, 1 to 2 tablespoons at a time, as needed, to thin the sauce to preference.
  6. Season with salt, to taste. Serve immediately topped with additional grated Pecorino Romano cheese. Enjoy!