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.
Serving Suggestions
- Serve with a light green salad and a slice of garlic bread.
- Serve as a side dish with broiled fish.
- Wonderful served with roasted tomatoes mixed into the sauce or with carrots served on the side.
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.
Recipe Notes
- 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)
Ingredients
- 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
Instructions
- 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.
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