Cacio e Pepe
by Charlie McCarthy, Sr.
Cookware
- large pot
- large skillet
Ingredients
- 1 lbs spaghetti or bucatini pasta
- 1 tbsp ground pepper
- 4 tbsp butter
- 4 tbsp olive oil
- 2/3 cups grated Parmesan
- 2/3 cups Pecorino Romano
- salt
- 1 tbsp butter
- ground pepper
- Pecorino Romano cheese
Instructions
Step 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, 8-9 minutes. Drain, reserving 1¼ cup of pasta water.
Step 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, 1-2 minutes.
Step 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 butter, tossing to incorporate. Transfer to a platter and garnish withground pepper and Pecorino Romano cheese. Then serve.