Cacio e Pepe
This recipe was created for Club House for Chefs by: Michele Forgione, Chef Owner of Impasto, Pizzeria GEMA, Chez Tousignant and Vesta in Montreal, Quebec.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clubhouseforchefs.ca.
Cooking tools:
- Pepper mill
- Stove
- Pot
- Skillet
- Colander
- Tongs
- Measuring cup
- Measuring spoon
Ingredients
- 3 quarts Water
- 1 tsps Club House ® Sea Salt, French Mediterranean
- 6 oz Pasta (egg tagliolini, bucatini, or spaghetti)
- 3 tbsps Unsalted butter, cubed and divided
- 1 tsps Club House Black Peppercorn Grinder
- 3/4 cup Grana Padano, finely grated
- 1/3 cup Pecorino, finely grated
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