Technically it's literally "cheese and pepper", but perfecting cacio e pepe is all about precision, timing, and exact measurements.
Our Cacio e Pepe is a crowd favorite here at Mangia, and given that our loyal customers are stuck at home while we're temporarily closed due to COVID, we wanted to share a stripped down version of the recipe for you to try at home. Hopefully this helps you bring a taste of Mangia home even while our doors are closed. We'd love to see you post pictures and reviews of your creations to our Facebook page :)
2 SERVINGS Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
¾ cup finely grated Grana Padano or Parmesan
⅓ cup finely grated Pecorino
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add ½ 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, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
(Note: this recipe is from https://www.bonappetit.com/recipe/cacio-e-pepe)
We hope you enjoy :)