Cacio e Pepe
Ingredients
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 180 ml finely grated Grana Padano or Parmesan
- 33 g finely grated pecorino
Instructions
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Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving NaN ml pasta cooking water.
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Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
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Add NaN ml reserved pasta water to skillet and bring to a simmer.
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Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
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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.)
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Transfer pasta to warm bowls and serve.
Notes
Imported from Mela.
