Pasta Cacio E Pepe
By Jahel
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Ingredients
- 1/4 lb. narrow ribbon (bavette) or linguine pasta
- 1/2 c + 4 t extra virgin olive oil, divided
- 4 t black pepper
- 1/4 c grated Parmigiano-Reggiano cheese plus more for garnish
- 1/4 c grated Pecorino Romano cheese plus more for garnish
Details
Preparation
Step 1
Bring a large pot of salted water to boil and cook pasta. During last minute of cooking, remove 1-1/2 c pasta cooking water and reserve.
Heat 1/2 c olive oil, pepper and 1/2 c pasta cooking water in skillet.
Drain pasta, do not rinse, and immediately add to pan, cook, stirring, 2 mins, adding remaining pasta water by the quarter cupful if necessary to prevent sticking. Turn off heat and let rest, 1 min.
Add cheeses, stirring and shaking pan until sauce forms.
Drizzle remaining oil over pasta, toss to coat and divide among 4 plates, swirling pasta in center of plate. Garnish with additional cheese.
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