How to make Pasta Cacio e Pepe by Chef Ryan Hardy - the Famous Italian Recipe

Name: How to make Pasta Cacio e Pepe by Chef Ryan Hardy - the Famous Italian Recipe
Ingredients: 150-250g high-quality spaghetti (such as Verrigni pasta from Abruzzo); 4 tbsp Pecorino Romano (or 2 tbsp Pecorino Romano + 2 tbsp Parmigiano Reggiano, finely grated); 4 tbsp unsalted butter; 2 tbsp freshly ground black pepper; 2 cups reserved pasta water; Coarse sea salt (for pasta water)

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Cacio e Pepe is a classic Italian pasta dish known for its simplicity and bold flavors. Chef Ryan Hardy shares his method for crafting this beloved dish.

Keywords

Italian Restaurant Downtown
Soho Restaurants
Pasta NYC
Wine
Lunch
Dinner
New York
NY

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Ingredients

150-250g high-quality spaghetti (such as Verrigni pasta from Abruzzo)
4 tbsp Pecorino Romano (or 2 tbsp Pecorino Romano + 2 tbsp Parmigiano Reggiano, finely grated)
4 tbsp unsalted butter
2 tbsp freshly ground black pepper
2 cups reserved pasta water
Coarse sea salt (for pasta water)