In the kitchen, brings us Chef Jamie Antignano from Angelo’s Restaurant making their dish Cacio e Pepe.

Cacio e Pepe is a classic pasta dish made with very simple ingredients. The name roughly translates to cheese and pepper, which are the main flavors in this recipe.

  • 1 lb Spaghetti Pasta
  • 2 cups Grated Pecorino Romano Cheese
  • 2 teaspoon Black Pepper
  • 8 oz Unsalted Butter (melted)
  • Pasta Water
  1. Fill a pot with water, add a pinch of salt, and bring to a boil
  2. Once boiling, add 1lb of Spaghetti and let cook for about 6-8 minutes for al dente (or check the box for specific cooking instructions)
  3. While the pasta is cooking, put the melted butter in a large sauté pan and turn it to medium heat
  4. Then add the black pepper and about 2 cups of pasta water to the sauté pan
  5. Add the grated pecorino romano cheese and stir to combine
  6. Once the pasta is cooked, drain the pasta and add it directly to the sauté pan
  7. Toss to combine
  8. If the sauce is too dry add more pasta water. You are looking for a thick and creamy consistency
  9. Plate in a large bowl, garnish with parsley and mangia!

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