Cacio e Pepe

Cacio e Pepe

I went to go write this recipe, thinking I’d make a tweak on an existing, since it’s a cult classic for me and realized… I don’t think I’ve ever written this down! From my head to your mouth this is my very favorite dish to make someone I love. Even if that means, just cooking for myself.

1 lb. dried pasta; I like bucatini or meze rigatoni for this
Few glugs of extra virgin olive oil, then a few more
1 tablespoon freshly cracked black pepper
½ cup reserved pasta water
1 cup grated Parmesan cheese
1 cup grated pecorino cheese
Salt, to taste

Cook pasta until al dente and set aside with reserved pasta water.

Heat olive oil in a large pan over medium heat and add pepper, using a wooden spoon, stir and toast pepper for a few minutes to dry out.

Add pasta and top with cheese. Then pour reserved cooking water over cheese to slightly melt it. Begin to toss with tongs or two spoons until cheese is melted and the sauce is creamy. Season with salt as needed and serve to with red wine. It tastes better that way.