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Flatiron Foodies: Eataly's Pasta Cacio e Pepe

Today marks the final installment of Flatiron Foodies, a tasty part of the 23 Days of Flatiron Cheer, featuring a few of the district's culinary standouts to help you with your holiday menu planning. 

For the fifth week of the series, Eataly Chef Fitz Tallon shares his Pasta Cacio e Pepe recipe. Bring some Italian Christmas spirit into your holiday celebrations by trying this simple and timeless recipe from Eataly!

 

PASTA CACIO E PEPE (PASTA WITH CHEESE & BLACK PEPPER)

Eataly
Chef Fitz Tallon

Yields: 6 servings
Preparation time: 5 minutes
Cooking time:
 Approximately 15 minutes

Ingredients

  • 4 tablespoons butter, cubed
  • 2 tablespoons whole black peppercorns, or to taste
  • 1 pound dried pasta, preferably Afeltra
  • 1½ cups freshly grated Pecorino Romano DOP, or to taste
  • Salt & freshly ground pepper, to taste

 

To Prepare

Bring a large pot with six quarts of water to a boil and season it with salt until it is as salty as the sea.

Heat the butter and two ounces of water in a large saucepan over medium heat and grind the peppercorns into the butter.

Drop the pasta into the boiling water and cook until they are al dente. When the pasta is al dente, use a spider or slotted spoon to transfer it directly to the pan with the sauce. Mix the pasta with the sauce until it is well coated.

Remove the pan from the heat and immediately scatter a cup of the grated Pecorino Romano over the pasta, tossing it quickly. As you mix, add a ladleful of the pasta cooking water from the pot. Top with more pepper and grated Pecorino Romano and toss again.

Serve immediately, while the pasta is very hot!

Pictured below: Chef Fitz Tallon

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