Rocco Dispirito's Cacio e Pepe

By sltaylor

Ingredients

• 8 oz egg noodles (such as Bionaturae Organic Tagliatelle)
• 1 tablespoon unsalted butter
• 1 tablespoon cracked and crushed (not ground) black pepper, plus more to taste
• 6 tablespoons Pecorino Romano, grated, divided
• 1/4 cup cup loosely packed flat-leaf Italian parsley, chopped

Details

Servings 4
Adapted from self.com

Preparation

Step 1

PREPARATION

Cook pasta as directed on package until al dente, about 7 minutes. Drain, reserving 1/2 cup pasta cooking water. In a large skillet over medium heat, combine butter and pepper. Cook, stirring, until butter melts and bubbles, about 1 minute. Add reserved cooking water; bring to a simmer. Reduce heat to low; add 4 tbsp Pecorino Romano. Whisk until smooth. Add pasta. Increase heat to medium. With a heat-resistant spatula, stir gently until a sauce forms and sticks to the pasta. Add parsley and toss to coat pasta. Season with salt and black pepper. Divide pasta among 4 bowls; sprinkle with remaining 2 tbsp Pecorino Romano.