How to Make Tallulah’s Cacio Pepe

Ingredients

• 3 ounces fresh long pasta, such as linguini or fettuccine
• 1/2 cup freshly grated Parmigiano-Reggiano or pecorino Romano
• 1/2 cup pasta water (reserved from cooking)
• 3 tablespoons butter
• Freshly ground black pepper Salt, to taste

Directions

1. Bring a large pot of water to a boil and season generously with salt. Add pasta and cook until al dente. Fresh pasta takes about 3 minutes, but if using dried, cook to package instructions.
2. Drain pasta and set aside, reserving 1/2 cup of the pasta cooking water.
3. In a pan, add the pasta water, 2 tablespoons of butter, and a lot of freshly ground black pepper. Cook for 1-2 minutes over medium heat, until it is creamy and the mixture is simmering.
4. Take the pan off the heat and add the cooked pasta and the cheese. Add the remaining tablespoon of butter and toss together until the sauce is smooth and creamy.
5. Serve topped with more grated cheese and freshly ground black pepper.

Tallulah Wine Bar & Bistro is located at 155 S. Bates St., Suite 201, Birmingham . Call 248-731-7066 or visit tallulahwine.com for more information.Plus, be sure to check out hourdetroit.com for even more recipes from area restaurants including Prime 29 Steakhouse’s jumbo lump crab cakes and Adachi’s garlic butter lobster fried rice .

This story originally appeared in the June 2024 issue of Hour Detroit magazine. To read more, pick up a copy of Hour Detroit at a local retail outlet. Our digital edition will be available on June 6.

The post How to Make Tallulah’s Cacio Pepe appeared first on Hour Detroit Magazine .