Cacio e Pepe
Here is an easy, breezy, foolproof way to make the best cacio e pepe! This dish is truly indulgent and packs a ton of flavor.
INGREDIENTS
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1/2 lb. pasta
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2 tbsp. butter, divided
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1 tbsp. extra-virgin olive oil
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Coarsely ground black pepper
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3/4 c. freshly grated pecorino, plus more for garnish
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3/4 c. freshly grated Parmesan, plus more for garnish
INSTRUCTIONS
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In a pot of boiling salted water, cook pasta until al dente. Reserve ⅔ cup pasta water and drain pasta.
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In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute.
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Add ⅓ cup reserved pasta water and bring to simmer. Whisk in remaining butter then, using tongs, toss pasta into butter mixture.
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Add cheeses and toss constantly until cheese is melty, removing skillet from heat when about half the cheese has melted.
Note: If sauce is too thick, loosen with more pasta water.