Make

Tip

Follow this seemingly simple recipe to the T, you'll be glad you did.

Linguine Cacio e Pepe

Mario Batali Cooks

It doesn’t get more authentic Italian than a simple Cacio e Pepe. This makes for a perfect easy and quick weekday dinner.

makes 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.

Recipe courtesy of Mario Batali Cooks!

Also on Goop
recipes
Roasted Sweet Potatoes with Maple Syrup, Orange & Spices

These sweet potatoes get sticky, sweet and full of great holiday flavor when roasted. Serve alongside your holiday bird or anytime of year.

Read More
recipes
Minestra Dayenu (Chicken Soup with Matzos)

The matzo emulsifies to make this creamy. Claudia says “It’s the traditional Passover soup in Turin”

Read More
recipes
Bigoli in Salsa (Whole-Wheat Spaghetti in a Light Anchovy Sauce)

This recipe is from the Grand Canal Restaurant at the Hotel Monaco. I'm eating the Fritto here, which was followed by this insane pasta.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.