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Cacio e Pepe (Cheese and Pepper Pasta)

A simple pasta dish from Roman cuisine consisting of vermicelli pasta, Parmesan cheese, and black pepper.
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Cacio e Pepe (Cheese and Pepper Pasta)
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Servings: 2
Total Time: 20 minutes
Recipe by: Frankie


8 ounces vermicelli pasta
1 TBSP olive oil
2 TBSP unsalted butter
1 tsp freshly cracked pepper
1 cup very finely grated Parmesan cheese


1. Bring a pot of water with 1/2 tsp salt to a boil. Cook your pasta until it's about 1 minute shy of Al dente. Drain the pasta reserving about 1/2 cup of the pasta water, set aside.

2. Add the oil and butter to the empty pot over medium heat. When the butter has melted add the cracked pepper and cook while stirring for about 1 minute.

3. Add the cooked pasta and 1/4 cup of the reserved pasta water to the pot. Add the Parmesan and stir until the Parmesan has melted and the pasta is completely coated in butter, pepper, and cheese.

4. Add additional pasta water if necessary, and/or salt and pepper to taste.

5. Transfer pasta to bowls and serve.

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