Ode to Rome: Pasta Cacio e Pepe By Foodie’s Chef Laura Brennan
This is a quick and simple and delicious pasta dish from Rome. Long strands of pasta are coated with a cheese & butter sauce. Traditionally made with only sheep’s milk pecorino cheese; I have added...
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Ingredients
- 8 ounces dry ‘long-strand’ pasta like spaghetti, linguini or bucatini
- 3 tablespoons unsalted butter at room temperature
- 2 ounces Parmigiana cheese, grated*
- 3 ounces Pecorino Romano cheese, grated*
- 2 teaspoons freshly ground black pepper, divided
- 2 tablespoons kosher salt (plus more to taste)
- 3-4 tablespoons chopped flat-leaf parsley
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