Cacio e Pepe

by Charlie McCarthy, Sr.

Ingredients

• 1 lbs spaghetti or bucatini pasta
• 1 tbsp ground pepper
• 5 tbsp butter
• 4 tbsp olive oil
• 2/3 cups grated Parmesan
• 2/3 cups Pecorino Romano

Recipe

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti or bucatini pasta and cook until just al dente, 8 to 9 minutes. Drain, reserving 1¼ cup of pasta water.
2. Meanwhile, in a large skillet, toast the ground pepper over medium heat until fragrant, 30 seconds. Add 4 tablespoons of the butter and the olive oil, and cook until the butter has melted, 1 to 2 minutes.
3. Add the drained pasta, 1 cup of the reserved pasta water, the grated Parmesan and Pecorino Romano. Toss to coat the pasta well and season with salt. Add the remaining ¼ cup of reserved pasta water and tablespoon of butter, tossing to incorporate. Transfer to a platter and garnish with ground pepper and Pecorino Romano cheese. Then serve.

Enjoy!