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Cacio e Pepe Potaoes

Recipe by: Brandt Young @dads.table


  • Kosher salt

  • 2 pound bad of baby try colored potaoes

  • 3 tablespoons unsalted butter, cubed, divided

  • 1 teaspoon freshly cracked black pepper

  • 3/4 cup finely grated Grana Padano or Parmesan

  • 1/3 cup finely grated Pecorino


  • Bring 6 cups of water to a boil. Season with salt; add the potatoes and boil for 30 minutes or until fork tender

  • While the potatoes are working, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute

  • Add 1/4 cup reserved water that the potatoes were boiling in, to skillet and bring to a simmer. Add potatoes and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, and the sauce coats the potatoes. Transfer to a bowl and serve


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