Cacio e Pepe


This variation on Fettuccine with Butter and Cheese from Joy of Cooking by John Becker and Megan Scott is a family favorite.

Cacio e Pepe
Photo: Heidi's Bridge
4 servings


  • 12 ounces dried fettuccine or tagliatelle, or 1 pound fresh

  • 1 1/2 cups grated Romano (6 ounces)

  • 4 tablespoons (1/2 stick) butter, softened

  • A generous amount of freshly ground black pepper


  1. Cook pasta in a large pot of boiling salted water.

  2. Reserve 1/2 cup of the pasta water. Drain the pasta, transfer to a serving bowl or back to the past cooking pot, and toss with the pasta water and Romano, butter, and black pepper.


Excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright © 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.

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