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Collection: Pasta , Rice & Grains
Recipe By: By Maialino
By Dawn Perry
By Dawn Perry
By Rhoda Boone
By Hana Asbrink
By Carey Hynes
By Kendra Vaculin
By Anna Stockwell
By Dave Rizo
Cacio E Pepe
Ingredients
- 1½ pounds dried tonnarelli or spaghetti alla chitarra
- ¼ cup olive oil
- 2 tablespoons freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cups finely grated Pecorino Romano (about 6 ounces), plus more for serving
- ½ cup finely grated Grana Padano (about 1 ounce)
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