Name: Cacio E Pepe
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: Kosher salt -; 8 oz. linguine or spaghetti -; 1 tbsp. extra-virgin olive oil -; 2 tbsp. unsalted butter, divided -; Coarsely ground black pepper -; 3/4 c. finely grated Parmesan, plus more for serving -; 3/4 c. finely grated pecorino, plus more for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Cacio E Pepe

1. Kosher salt -

2. 8 oz. linguine or spaghetti -

3. 1 tbsp. extra-virgin olive oil -

4. 2 tbsp. unsalted butter, divided -

5. Coarsely ground black pepper -

6. 3/4 c. finely grated Parmesan, plus more for serving -

7. 3/4 c. finely grated pecorino, plus more for serving -

How to cook deliciously - Cacio E Pepe

1. Stage

In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 3 minutes less than package directions. Reserve 2/3 cup pasta water before draining.

2. Stage

In a large skillet over medium heat, heat oil and 1 tablespoon butter until butter is melted. Add a generous amount of pepper and toast, stirring frequently, until fragrant, about 1 minute.

3. Stage

Add 1/2 cup reserved pasta water and bring to simmer. Whisk in remaining 1 tablespoon butter. Using tongs, add pasta, tossing into butter mixture.

4. Stage

Remove skillet from heat. Gradually add Parmesan and pecorino and toss constantly until cheese is melty. (If sauce is too thick or clumping, loosen with more pasta water.)

5. Stage

Divide pasta between bowls. Top with more Parmesan and pecorino.