Cacio e Pepe

I think my love for Cacio e Pepe, literally “cheese and pepper”, steams from enjoying buttered spaghetti with Parmesan cheese when I was a kid. What could be more simple yet satisfying than hot pasta with melted butter, freshly-cracked pepper and cheese?

Ingredients

• 8 Tbsp. butter, divided
• 1 Tbsp. freshly-cracked black pepper
• 1 pound dry Spaghetti, cooked 2 minutes short of package direction, 1 cup pasta cooking water reserved (I use Delverde pasta)
• 1 cup finely grated Parmesan
• 1 cup finely grated Pecorino

Preparation

1. In a heavy saucepan over medium heat, melt 4 tablespoons of butter.
2. Add the pepper and cook, stirring a few times, 1 minute.
3. Add the reserved pasta cooking water to the butter in the saucepan and bring to a simmer.
4. Add the cooked pasta and the remaining 4 tablespoons of butter and reduce the heat to low.
5. Add the Parmesan cheese and gently toss until melted. Remove pan from heat.
6. Add the Pecorino cheese and gently toss until melted.
7. Serve in warm bowls.

Serves 4.