My fingers are still a little buttery from this meal I just cooked because I couldn’t wait to tell you all about it. I have been reading about this pasta and Jess Seinfeld, author of the blog, Do it Delicious, said its her household favorite. That almost made me make it but I figured she has kids so she has to make simple things to please everyone. When I read about it for about the 3rd time, I figured, okay, time to step it up and get in the kitchen. I have to admit I read different versions of this recipe and thought, why is everyone raving about pasta with pepper and butter? Seriously.

Well, Ty and I just found out why. He described it as “birthday dinner good”. 10 minutes after we ate, he said, “Really, are you going out of town or something, do you have some bad news, why did you make that?”

Tonight, we found a winner. This recipe will be made in our household often and maybe next time I’ll actually use the correct ingredients. I didn’t have the cheeses for this recipe and used Grana Padana. Didn’t matter, it was still silky, decadent and delightful. Best part is that you more than likely have all of these ingredients in your cupboard and start to finish takes in 10 minutes. Tastes like you shopped at a deli in Italy and slaved in the kitchen all day. No wonder everyone is raving about it.

Ty and I often talk about how much we miss the restaurants in New York and Mario’s in particular, they are the best. So when you can’t go to Mario, at least cook your own version.

Try this recipe, which I read about on Goop and you can too if you need more convincing.

Seriously, like tomorrow, and make someone you love VERY HAPPY!

Linguine Cacio e Pepe

Serves: 4-6

  • 1 pound bavette or linguini fine

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 1 stick butter

  • 3 tablespoons freshly ground black pepper

  • 1 1/2 cup freshly grated Cacio di Roma

  • 1 1/2 cup freshly grated Pecorino Romano, plus extra for serving

  • 2 tablespoons Kosher salt

1) Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt. Drop in pasta.

2) In a large sauté pan, heat the olive oil and butter over low heat until just melted. Turn off the heat.

3) When pasta is about one minute short of package directions for al dente, turn the heat back on under the saute pan. Take 2 ladles of pasta cooking water and add to the oil and butter in the saute pan and bring it to a boil. Add a small handful of the cheeses and allow to melt into the butter.

4) Drain the noodles, reserving a few cups of the cooking liquid. Drop the noodles into the saute pan and toss with black pepper, using tongs. Add in 2 more ladles of pasta water.

5) Add rest of the cheeses, turn off the heat, allow them to melt into the top of the pasta, then toss well. Drizzle with extra-virgin olive oil. Keep tossing, adding another ladleful of pasta cooking water, until pasta is well coated and a sauce has formed.

6) Serve with additional grated Pecorino and freshly ground black pepper.