Cacio e Pepe


  • 1 package Chef's Kiss Pasta (rotini recommended)
  • 1 cup of reserved pasta cooking liquid
  • 4 tbsp butter
  • 2 tsp freshly ground black pepper
  • 1 cup finely grated grana padano or parmesan cheese (finely grated is important here to avoid clumping!)
  • ½ cup finely grated Pecorino (finely grated is important here to avoid clumping!)
  • Salt to taste 

Made with

Lupin Rotini

The how to:


STEP 1 :

Cook the Chef’s Kiss Pasta in a large pot of boiling salted water (4 mins- this dish is best served al dente and will continue to cook in step 3), stir immediately and expect a bit of foam. Drain the pasta but keep around 1 cup of the reserved pasta cooking liquid.




Melt 2 tablespoons of the butter in a dutch oven or large skillet over medium heat. Add the freshly ground pepper and swirl pan until toasted (roughly 1 minute), but don’t burn it!



STEP 3: 

Add the reserved pasta cooking liquid to the skillet - start with ½ cup and bring to a simmer. Add Chef's Kiss Pasta and remaining 2 tablespoons of butter and reduce heat to low. Add the Grana Padano or Parmesan cheese to the skillet while on low and stir with tongs until melted. Remove from heat and add the pecorino until the cheese is melted. You want to see the sauce coat the pasta and get within all the grooves and curves! Add more of the reserved pasta cooking liquid if the sauce seems dry and salt to taste… and voila, taste it, and give it a Chef’s Kiss!

Made with

Lupin Rotini
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