Recipe: Cacio e Pepe

Cacio e Pepe

Don't let the name fool you - it is a simple recipe that just means cheese and pepper.  It is a great side dish with most any meat entree.

8 oz. bucatini or spaghetti pasta

3 tbsp. unsalted butter

1 1/4 tsp. freshly cracked black pepper, plus more for garnish

3 oz. Parmesan cheese, grated (about 3/4 cup), plus more for garnish

3 oz. pecorino cheese, shredded (about 3/4 cup), plus more for garnish

Cook the pasta according to the package directions.  Reserving 1 cup of the pasta water, drain the pasta.  Set the pasta and cooking water aside.

In a large skillet, melt 2 tbsp. of the butter over medium heat.  Add the cracked pepper and toast until fragrant, about 30 seconds.  Add the pasta cooking water and whisk until well incorporated.

Using tongs, add the pasta to the skillet and toss.  Add the remaining 1 tbsp. of butter and the cheeses and toss until well coated.

Garnish with more cheese and cracked pepper and serve.

Tip:  Use good, high-end cheeses.  It makes all the difference.  Do not use pre-grated Parm from a shaker.