In the Kitchen: Spaghetti Cacio e Peppe

Chef Ricardo Ferrer of Trattoria Zooma joined us in The Rhode Show kitchen to show us how to make their Spaghetti Cacio e Peppe.


Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino



1) 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

2) Drain, reserving 3/4 cup pasta cooking water.

3) Melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

4) Add 1/2 cup reserved pasta water to skillet and bring to a simmer.

5) Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.

6) 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.

7) Transfer pasta to warm bowls and serve.

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