Cacio E Pepe Recipe
Papardelle with Black Pepper, Light Alfredo Sauce, Butter & Parmigiano Reggiano
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Ingredients
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Pasta
Alfredo Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil Water
Fill a large pot with water and bring it to a rolling boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook the Pappardelle
Add 12 oz of pappardelle pasta to the boiling water. Cook according to the package instructions until al dente, usually around 8-10 minutes.
- 3
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta water. Then, drain the pasta and set it aside.
Making the Alfredo Sauce
- 4
Melt the Butter
In a large skillet over medium heat, add 4 tablespoons of unsalted butter. Allow it to melt completely.
- 5
Add Heavy Cream
Once the butter is melted, pour in 1 cup of heavy cream. Stir continuously for about 2-3 minutes until the mixture is smooth and slightly thickened.
- 6
Incorporate Cheese and Pepper
Stir in 1 cup of grated Parmigiano Reggiano and 2 tablespoons of freshly ground black pepper. Mix well until the cheese has melted and the sauce is creamy.
Combining Pasta and Sauce
- 7
Combine Pasta with Sauce
Add the cooked pappardelle pasta to the skillet with the Alfredo sauce. Toss gently to coat the pasta thoroughly.
- 8
Adjust Consistency
If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.
Serving
- 9
Plate and Garnish
Divide the pasta among serving plates. Top with additional grated Parmigiano Reggiano and freshly ground black pepper to taste.
- 10
Enjoy!
Serve immediately and enjoy your delicious Cacio e Pepe!