CANESTRI CACIO E PEPE

CANESTRI CACIO E PEPE 
Courtesy of Pastaria’s Gerard Craft

SERVINGS

Do as the Romans do and indulge in that
ancient city’s signature dish. Cheese.
Pepper. Pasta. Bene!

1½ cups water, plus more for boiling
3 oz. butter
1 lb. fresh canestri*
3 oz. grated pecorino cheese
2 oz. Grana Padano cheese
1 to 1½ Tbsp. freshly ground black pepper

• Bring a large pot of salted water to a
boil.

• Meanwhile, begin to make a sauce by
combining the water and butter in a
large pan over medium-high heat. When
the butter melts, reduce the heat to low.

• Add the pasta to the boiling water and
cook until al dente, 45 seconds to 1
minute, then drain, reserving ¼ cup
pasta water.

• Add the pecorino and Grana Padano
cheeses to the water-butter mixture, then
add the drained pasta. Increase the
heat and bring the sauce to a simmer.

Stir the pasta with a wooden spoon,
scraping the bottom of the pan. Add
the black pepper. Reduce the sauce
until thick enough to coat the back of
a spoon, about 5 minutes. If the sauce
gets too thick, add reserved pasta water,
1 spoonful at a time, until the sauce
reaches the desired consistency. Divide
the pasta evenly between two warm
bowls. Serve with additional pecorino
on the side.

CHEF’S TIP
Always serve pasta in warmed bowls or
plates. For best results, warm oven-safe
servingware 5 minutes in an oven set at
the lowest temperature (150 degrees is
ideal) and no higher than 175 degrees.
Remove carefully with a pot holder.

*Available at Pastaria, 7734 Forsyth
Blvd., Clayton, 314.862.6603,
pastariastl.com