Cacio e Pepe
Cacio e Pepe
Yield: 2
Ingredients
- 8 oz Spaghetti, Bucatini or Pappardelle
- 4 tbsp Grass-Fed Butter, dived into half tbsp (8 total)
- 1 cup Fresh Parmesan (finely grated)
- 1 1/2 tsp Black Pepper (freshly ground preferred)
- Sea Salt, to taste
Instructions
- Cooking pasta according to directions in heavily salted water (save 1 cup pasta water for the end)
- While pasta is cooking, on medium-low heat, start melting 3 tbsp of butter, add in the pepper and stir until all combined and butter is fully melted
- Add in 1/2 cup pasta water, add in the pasta and use tongs to coat the pasta then add in cheese and continue to tong the pasta to coat
- Add in the remaining butter to coat
- If too thick, add in more pasta water