George’s Cacio E Pepe

George's Cacio E Pepe

George's Cacio E Pepe


3 tablespoons kosher salt
¼ cup coarsely ground black pepper
12 tablespoons Plugra European Style Unsalted Butter
1 pound Rustichella D'Abruzzo Spaghettini
½ cup freshly grated Parmigiano-Reggiano, plus extra for serving


1. Bring 6 quarts water to a boil in a large pot; add kosher salt.

2. Meanwhile, set another large pot over medium heat; add the pepper.

3. Toast the pepper, stirring continuously for about 20 seconds or until the pepper is fragrant.

4. Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving about 1 cup of the pasta water.

5. Add 1 cup of the reserved pasta water, toasted black pepper and the butter back in the pan.

6. Immediately add the pasta, stir and toss over medium heat until the pasta is well coated.

7. Stir in the cheese; add more of the reserved pasta water if necessary to loosen the sauce.

8. Serve immediately, with additional grated Parmigiano-Reggiano on the table.