Buttered Noodles with Cheese and Pepper (Cacio e Pepe) for Two

One of the many pasta dishes I learned to cook in Italy, Cacio e Pepe which in short is buttered noodles and pasta favorite of mine. The simplicity of this recipe makes it a perfect last-minute dinner.  

Keep the ingredients in your fridge and you'll always have a quick meal at the ready.

Jump to:

• Ingredients to make Buttered Noodles
• How to make the best buttered noodles
• Recipe

Ingredients to make Buttered Noodles

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 is DeCecco.

Pecorino Romano is made from sheep's milk and 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 cheese compliment each other nicely.

It's important to finely grate the Pecorino Romano and use very hot water for a smooth sauce.  Also, use a coarse fresh ground pepper to add flavor and texture.

How to make the best buttered noodles

First cook the pasta according to the package instructions, drain and set aside. Don't rinse. Heat a skillet and melt the butter, careful not to burn. Reserve a little of the pasta water.

While the pasta is cooking grate the cheeses.

For a flawless Buttered Noodles 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. 

Toss the pasta into the skillet and coat with the butter. Next, stir in the cheese and slowly add a little