Rate this recipe
4.6/5
(10 Votes)
Ingredients
- Kosher salt, to taste
- 1 lb. pasta, preferably tonnarelli or spaghetti
- 4 tbsp. extra-virgin olive oil
- 2 tsp. freshly cracked black pepper, plus more to taste
- 1 cup finely grated Pecorino Romano
- 3/4 cup finely grated Cacio de Roma
Details
Servings 4
Adapted from saveur.com
Preparation
Step 1
1. Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta.
2. Meanwhile, heat oil in a 12" skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle ¾ cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle ¾ cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary.
3. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.
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