One of the many pasta dishes I learned to cook in Italy includes this easy buttered noodles or Cacio e Pepe. The simplicity of this recipe makes it a perfect last-minute dinner.
This deliciously simple recipe is ready in a few minutes and tastes so rich and flavorful. You can add grilled chicken on the side for a heartier meal. Another plus is the recipe can be doubled.
Main Ingredients Notes
- Noodles or Pasta: I prefer to use Tagliatelle pasta, however, you can also use Spaghetti, Fettucini, or a simple egg noodle Always use quality pasta, my personal favorite brand is DeCecco.
- Cheese: Pecorino Romano is made from sheep's milk and is saltier and tangy than parmesan, whereas Parmesan is made from cow's milk and has a nutty flavor, and is a milder cheese. These two kinds of cheese complement each other nicely.
- Butter: I use unsalted butter but you can use salted butter.
- Seasonings: Fresh coarsely ground pepper finishes the dish. Add red pepper flakes for extra spiciness.
👩🍳 How to Make Butter Noodles
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Step One: Cook the pasta according to the package instructions, drain the noodles, and set aside. Don't rinse the noodles. Reserve a little of the pasta water.
Step Two: While the pasta is cooking grate the cheese and set it aside.
Step Three: Heat a skillet and melt the butter, careful not to burn.
Step Four: Toss the pasta into the skillet and coat it with the butter. Next, stir in the cheese and slowly add a little of the pasta water.
How to Store Leftovers
To store leftovers cover and refrigerate for up to two days. To reheat, sprinkle with a little water and add a dollop of butter, and microwave in 15-second intervals, stirring in between until heated.
Helpful Tools For This Recipe
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A good quality grater is a must. Microplane has a nice selection of graters. I personally like a simple hand grater and it's easy to store away.
- It's important to finely grate the Pecorino Romano and use very hot water for a smooth sauce. Also, use coarse fresh ground pepper to add flavor and texture.
- For a flawless Cacio e Pepe (Cheese and Pepper), you need to work fast. Don't let the water cool before melting the cheese otherwise, the sauce will clump.
Buttered Noodles with Cheese and Pepper (Cacio e Pepe)
- 4- ounces dried Tagliatelle or other dried pasta
- 1 tablespoon unsalted butter
- ½ teaspoon freshly ground pepper
- ¼ cup Parmesan cheese grated
- ¼ cup Pecorino cheese grated
- reserved pasta water
- Kosher salt
- Cook pasta according to package directions. Drain the pasta, reserving ½ cup of the pasta cooking water
- In a skillet over a low heat melt the butter.
- Add the cooked pasta and toss to coat.
- Add the pepper, Parmesan, Pecorino Romano cheese and toss to coat the pasta, then add the pasta water slowly and stir until you have a creamy texture.
- Serve immediately.