Cacio e Pepe

Cacio e Pepe

Cacio e Pepe (cheese and pepper) is proof that you can make something delicious that is very simple and has very few ingredients. But making Cacio e Pepe is more difficult than it should be. It can clump and turn into a big solid chunk cheese and pasta. We have a much easier way that uses only 5 ingredients including the pasta, and it makes perfect Cacio e Pepe every time. However, because you are using only 5 ingredients it is important that you use the best you can get. Don't try to get by with grated cheese in a cardboard tube with a rotating top, or pepper that has been sitting around for days, weeks, or months. This stuff is also good on popcorn and steamed veggies.

1 stick	room temperature, salted butter
5 oz (by weight)	Pecorino Romano cheese, grated (the finer, the better)
1 tbl	freshly ground black pepper
1½ tsp	salt
1 lb	pasta of your choice

Mix the butter with the cheese, black pepper and salt. Roll the butter mixture in parchment paper and freeze until firm. Grate 3 oz (by weight) of the butter. Sprinkle it over cooked and drained pasta and stir it in well. Sprinkle a little grated cheese over everything to make it look pretty.

Serve.

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