Friday, April 20, 2012

Cacio e Pepe (spaghetti with cheese and pepper)

If you want something really good in a hurry, try this Roman recipe.

Boil 1 pound of spaghetti in salted water for 8 minutes. Save a cup or so of pasta water and drain the spaghetti.

Place 1/4 cup of good olive oil in a bowl along with 1/4 cup of butter and 2 teaspoons of freshly ground black pepper and 1/2 teaspoon of salt.

Keep the pasta water on the side.

Place the hot spaghetti in the bowl and toss until the butter is melted and the pasta is coated. Toss in 3/4 cup of Parmesan and 3/4 cup of Pecorino Romano. Toss the pasta adding a bit of pasta water until the spaghetti is covered.

Sprinkle a bit more black pepper on each serving.

Pasta Cacio e Pepe