Cavatappi Cacio e Pepe


Cavatappi Cacio e Pepe

Cavatappi Cacio e Pepe


  • 8 ounces cavatappi pasta
  • 3 tablespoons butter
  • 1 teaspoon freshly ground black pepper
  • 1 cup freshly grated Pecorino Romano cheese
  • Kosher salt, to taste


  1. Bring a large pot of water to a boil. 

  2. Add the cavatappi and cook to al dente. Reserve 1 cup of pasta water prior to straining. 

  3. Add the strained pasta back to the pot over medium-low heat along with the butter and pepper, stirring to melt the butter. 

  4. Add ½ cup of the pasta water, stirring to incorporate it into the pasta. 

  5. Stir in the cheese to create a sauce. Add an additional ¼ cup of pasta water, 1 to 2 tablespoons at a time, as needed, to thin the sauce to preference. 

  6. Season with salt, to taste. Serve immediately topped with additional grated Pecorino Romano cheese. Enjoy!  

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.