Cacio È Pepe

By RoketJSquerl

Ingredients

• 6 ounces pasta (spaghetti or bucatini work best)
• 4 tbsp unsalted butter, cubed
• 2 teaspoons freshly ground black pepper
• 1 cup finely grated Parmesan
• 1/4 cup finely grated Pecorino

Details

Servings 6
Adapted from apartmentcookery.com

Preparation

Step 1

Instructions

Bring a large pot of salted water to a boil. Once boiling, drop in the pasta and cook it until it’s about 2 minutes away from being al dente.

While the pasta is cooking, melt 2 tablespoons butter in a large, heavy bottom skillet. Once the butter has melted, add the pepper to the pan to toast for a minute or so, just until it gets really fragrant. After the pepper has toasted, add 1/2 cup of the boiling pasta water to the butter and bring it to a simmer. When the pasta is about 2 minutes away from being al dente, transfer it, along with the remaining butter, to the skillet with a set of tongs. Don’t even worry about draining the pasta.

Remove the skillet from the heat and add the Parmesan and Pecorino. Toss and stir to melt the cheese and coat the pasta. If the sauce seems dry, add a little bit more water a few tablespoons at a time. Transfer to warm bowls and dig in, it won’t last long!