Cacio e Pepe
Ingredients [ serves: 2 ]
6 ounces pasta (spaghetti, ftw)
2 tablespoons butter
1 cup pecorino and/or parmesan cheese, freshly-grated
salt & freshly-cracked, coarse black pepper
Directions [ total time: 20 minutes ]
Cook pasta in boiling generously-salted water according to package instructions, until it is just barely al dente.
While pasta is cooking, prepare two bowls by adding 1 tablespoon butter to each bowl.
Once the pasta is ready, strain your pasta and split between the two bowls. Toss to combine and then add the freshly grated cheese and black pepper. Again, toss to combine.
Note: In order to prevent the cheese from clumping, be sure that both your sauce and pasta (and any additional starchy pasta water that you add) have cooled off just a bit before tossing them together.
Serve immediately, garnished with extra cheese and pepper.
NOTE: We know this isn’t a traditional cacio e pepe. We prefer a less wet sauce and one less pan.