The best thing about this dish is that it’s simple yet incredibly delicious, and you can probably make it with ingredients already in your kitchen. Cacio e Pepe, which translates to cheese and pepper, is a favorite on our Evening Food & Drink Tour and sure to be your next dinner staple.
Ingredients:
Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino
Directions:
· Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
· Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
· Add 1/2 cup reserved pasta water to the skillet and bring to a simmer. Add pasta and remaining butter.
· Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
· Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.)
· Transfer pasta to warm bowls and serve.
This recipe and more at https://www.bonappetit.com/recipe/cacio-e-pepe