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Cacio e pepe
It's simple to make, and approachable and when you have great pasta and great cheese, this dish will become a favourite in any household.
YIELDS
2
Ingredients
- 250gr bronze dye extruded spaghetti
- 3 tablespoons salted butter
- 1 tablespoon extra virgin olive oil
- Freshly cracked black pepper
- Lemon zest
- 1\2 cup grated pecorino romano
- 1/2 cup grated parmigiano reggiano
Directions
- In a large pot of boiling salted water, cook pasta until al dente, (cook for 90 seconds less than it indicates on the package). Reserve half of the pasta water before draining.
- In a large saute pan over medium heat, melt half the amount of butter with olive oil.
- Add a good amount of black pepper and toast until you really smell the pepper.
- Add most of the pasta water and bring to a simmer. Add remaining butter and stir gently.
- Add cooked pasta and toss into butter, pepper, and pasta water mixture.
- Add three-quarters of both kinds of cheese, and toss until cheese is melted. If the sauce is too thick, add a touch more pasta water.
- Add lemon zest, about one-third of a lemon, and toss into cheesy pasta.
- Plate your pasta and add the remaining cheese on top of each dish. Serve and enjoy!
