Creamy cheesy pasta doesn't get much better than cacio e pepe. While tons of cheese definitely helps make this dish so perfect, the true secret ingredient is the starchy pasta water which reduces down with butter into the glossy sauce you're looking for.
Creamy cheesy pasta doesn't get much better than cacio e pepe. While tons of cheese definitely helps make this dish so perfect, the true secret ingredient is the starchy pasta water which reduces down with butter into the glossy sauce you're looking for.
Ingredients
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Kosher salt, to taste
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1 pound dried spaghetti
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1 tablespoon freshly ground black pepper
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4 tablespoons unsalted butter
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1 cup freshly grated Parmesan cheese
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1 cup freshly grated Pecorino cheese
Directions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Then drain, reserving 1 1/2 cups of the pasta water.
Meanwhile, in another large pot, toast the pepper over medium-low heat until fragrant, 1-2 minutes. Add oil and butter to melt.
Raise the heat to medium-high, then add the drained pasta and reserved pasta water. Cook, stirring constantly and slowly incorporating the Parmesan and Pecorino, until the cheese melts and the pasta water forms a thick sauce coating the noodles, 1-2 minutes.
Divide between bowls, garnish with more grated Parmesan, then serve.