Tuesday, October 20, 2020
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Cacio e Pepe

This is a very simple pasta dish, similar to aglio e olio and truffle oil pasta. I like to make this on days when I need to get dinner on the table quickly.  That’s usually when I’m already tired and super-hungry, no energy even for a drive-thru and no patience to wait for delivery. 😀

I don’t need to chop anything, so less clean up too.  I do not drain the pasta anymore, I just put the pot closer to the pan, then transfer the cooked pasta into the sauce using tongs. I grate the cheeses into a bowl which I also used for my serving of pasta…one less bowl to wash 🙂

Cacio e Pepe

5 from 1 vote
Course: Main Course, Pasta
Cuisine: Italian
Keyword: cacio e pepe, cacio e pepe recipe, how to make cacio e pepe
Servings: 4 people
Author: Olive
This is a very simple pasta dish, similar to aglio e olio and truffle oil pasta. I like to make this on days when I need to get dinner on the table quickly.
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Equipment (click equipment to buy it)

Ingredients (click ingredient to buy it)


  • Bring a pot of water to boil.
  • Season well with salt; add pasta and cook until al dente (a little bit undercook)
  • Put a pan over medium heat, melt the butter, add olive oil, cracked black pepper.
  • Turn off heat; Add cooked spaghetti and the grated cheeses.
  • Stir really well to coat the pasta, adding some of pasta cooking water to thin the sauce if necessary.
  • Drizzle more extra-virgin olive oil ( or truffle -infused oilve oil) at the end as a finishing touch.
  • Taste and adjust seasoning if necessary.
  • Serve immediately. Enjoy 🙂
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

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