Cacio e Pepe Pasta

Ingredients:

  • 12 ounces spaghetti
  • 4 tablespoons unsalted butter (room temperature)
  • 1 tablespoon extra-virgin olive oil
  • 2/3 cup Pecorino Romano cheese (grated)
  • Salt
  • Freshly ground black pepper

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8-10 minutes.

While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.

When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.

Divide the pasta among four plates; serve immediately.

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