Cacio e Pepe

italian cheese pasta christmas easter quick & easy high fiber father's day back to school dinner lunch parmesan winter anniversary shower simmer boil bon appétit sugar conscious vegetarian pescatarian peanut free tree nut free soy free no sugar added kosher

Oliver Strand

Makes 2 servings

Source

Ingredients

Kosher salt

6 ounces pasta (such as egg tagliolini, bucatini, or spaghetti)

3 tablespoons unsalted butter, cubed, divided

1 teaspoon freshly cracked black pepper

¾ cup finely grated Grana Padano or Parmesan

⅓ cup finely grated Pecorino

Method

Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.

Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.