Cacio e Pepe

Name: Cacio e Pepe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 ounces spaghetti; 4 tablespoons unsalted butter, at room temperature; 1 tablespoon extra-virgin olive oil; ? cup grated Pecorino Romano cheese; Kosher salt and freshly ground black pepper, to taste

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Erin McDowell

recipe cooking dinner

Ingredients

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12 ounces spaghetti4 tablespoons unsalted butter, at room temperature1 tablespoon extra-virgin olive oil? cup grated Pecorino Romano cheeseKosher salt and freshly ground black pepper, to taste

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Instructions

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Step 2

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

Step 3

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

Step 4

When the pasta is cooked, reserve ½ cup of the pasta cooking water and drain the spaghetti. 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 to taste with salt and lots of freshly ground black pepper. Divide the pasta among four plates; serve immediately.