Cappelletti with Cacio e Pepe

Here you go, in the same style:

Cappelletti with Cacio e Pepe, served with Butter Sauce

• Boil Water: Fill a pot with salted water and bring it to a boil.
• Cook Cappelletti: Add the cappelletti and cook for 3–4 minutes (or until they float).
• Melt Butter: In a pan, gently melt the butter over low heat until it begins to foam.
• Italian Tip – Pasta Water: Save a small splash to help the butter coat the pasta smoothly.
• Combine: Transfer the cooked cappelletti into the melted butter and toss gently for 30–60 seconds.
• Serve: Plate, finish with freshly grated Pecorino or Parmigiano, and enjoy!