Cacio e Pepe with Grana Padano

Yield: Makes 2 servings.

Cacio e Pepe with Grana Padano


  • 4 ounces garganelli or penne pasta
  • 1 cup chicken broth
  • 1/4 cup butter
  • 2 teaspoons truffle oil
  • ½ teaspoon black pepper
  • ¾ cup coarsely grated Grana Padano cheese


  1. In a pot of boiling water cook pasta until al dente.
  2. Meanwhile, in a large skillet reduce broth to 1/3 cup.
  3. Drain pasta and transfer to skillet.
  4. Add butter and truffle oil.
  5. Cook over medium heat, stirring 1 to 2 minutes, until some of the broth is absorbed.
  6. Remove from heat.
  7. Stir in pepper and cheese.

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