Cacio E Pepe Recipe

Time30m

Serves4

Fusilli Calabrese, Anchovy Butter, Pecorino, Pink Peppercorn

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Ingredients

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1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the fusilli calabrese and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta.
2
Make the Anchovy Butter
In a large skillet over medium heat, melt the unsalted butter. Add the anchovy fillets and cook, stirring frequently, until they dissolve into the butter, about 2-3 minutes.
3
Combine Pasta and Sauce
Add the drained pasta to the skillet with the anchovy butter. Toss to coat the pasta in the butter. If the mixture seems dry, add reserved pasta water a little at a time until desired creaminess is achieved.
4
Finish the Dish
Remove the skillet from heat. Stir in the grated Pecorino Romano cheese, pink peppercorns, and freshly cracked black pepper. Toss well to combine. Adjust seasoning with salt and additional pepper if needed.
5
Serve
Plate the pasta and garnish with extra Pecorino Romano cheese and pink peppercorns if desired. Enjoy your Cacio e Pepe!