Jessica Seinfeld's Cacio e Pepe
- 3 tablespoons unsalted butter
- 1 to 2 teaspoons whole black peppercorns
- 1 cup (4 oz.) grated pecorino
- 1/2 cup (2 oz.) grated Parmesan
- 1 box (1 lb.) whole wheat or regular spaghetti
About an hour ahead of time, take the butter out of the refrigerator and let it come to room temperature.
Fill a large pot with water (to about 1 inch from the top). Place on the stove and turn the heat to high to bring to a boil. Place a colander in the sink. Meanwhile, crack the pepper using the bottom of a small skillet until all of the peppercorns are cracked.
In a large bowl, using a silicone spatula, combine the pecorino, Parmesan, butter, and cracked pepper until the mixture is crumbly.
When the water comes to a boil, add the pasta and cook according to the package directions. Once the pasta is al dente, use a liquid measuring cup to take ½ cup of the pasta water from the pot; set aside.
Drain the pasta into the colander. Immediately add the pasta and ¼ cup of the pasta water to the large bowl and stir to combine until the cheeses have melted. Add more pasta water, if necessary, for a creamier consistency.