Cacio e Pepe

Updated at: Thu, 17 Aug 2023 04:48:38 GMT

Step 1

1.) Bring a large pot of heavily salted water to a boil.

Step 2

2.) Add 3/4 of a box of thin spaghetti. Cook until shy of Al dente. Read box or packaging for the precise time in minutes.

Step 3

3.) Drain pasta but reserve 1 and 1/4 cup of the salted pasta water. Place the pasta on the counter in a bowl and pop the reserve water immediately into the freezer to chill.

Step 4

4.) In a large sauté pan over med/high you are going to add 1 tbsp of fresh ground black pepper (I had to do a mix because I was running low). Toast it until fragrant about 45 secs.

Step 5

5.) Add 4 tbsp of butter. Once melted add 4 tbsp of olive oil.

Step 6

6.) Add pasta and coat turning with tongs.

Step 7

7.) Top pasta with 1 cup of fresh grated Parmesan, 1 cup of fresh grated Pecorino Romano and 1 cup of the reserve water you saved.

Step 8

8.) Toss coating the pasta well and salt to taste.

Step 9

9.) Add the last 1/4 cup of reserve water and 1 more tbsp of butter.

Step 10

10.) Garnish with more fresh grated cheese, and fresh cracked black pepper.

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