Cacio e Pepe Cracked Pepper Fettuccine

Serving Size:  2-3
Prep Time:  10 Minutes
Cook Time: 15 Minutes
Total Time:  25 Minutes


1/2 lb. Pappardelle's Cracked Pepper Fettuccine
3 Tbsp. unsalted butter, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano cheese (or Parmesan)
1/3 cup finely grated Pecorino Romano cheese


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until about 2 minutes less than al dente, about 6-8 minutes. Drain, reserving 3/4 cup pasta water and set aside.
  2. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat. Add Pecorino, stirring and tossing until cheese melts and sauce coats the pasta, and pasta is al dente. 
  4. Divide pasta into dishes. Serve and enjoy!