Cacio e Pepe


  • 1 package Melina’s pasta
  • 1 container Carolina Flavors Cacio e pepe butter
  • Kosher salt, pepper
  • Extra parmesan


Boil pasta per packet instructions. You will be finishing it in the sauce, so you want to make sure you cook it slightly under al dente. Reserve approximately a cup of pasta water before straining cooked pasta.

In a large sauté pan add half of cacio e pepe butter, heating on medium low to just start to melt the butter. Put the hot pasta directly into the pan and add a bit more of the cacio e pepe butter, stir to coat the pasta, adding a bit of the reserved pasta water if needed to help produce a sauce. Cook stirring almost constantly until liquid has reduced and pasta is nicely coated in the sauce. Adjust seasoning and add more parmesan if you like it extra cheesy.