Double Down Cacio e Pepe
1 pound pasta, such as Bucatini or Bucatini Lunghi
3 tablespoons black pepper infused olive oil, such as Villa Manodori
- 1 teaspoon freshly ground coarse black pepper
- 2 tablespoons unsalted butter, chilled
1 cup freshly grated Parmigiano Reggiano, plus more to serve
1 1/2 cups freshly grated Pecorino Romano cheese
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Boil the pasta until just al dente, about 1 minute less than package directions.
- Meanwhile, heat a large skillet over medium heat. Add the oil to the pan and heat another 30 seconds. Add the black pepper to the pan and toast until fragrant, about 1 minute. When the pasta is ready, using tongs, remove the pasta directly from the water to the skillet. reduce the heat to medium low.
Sprinkle with the parmigiano reggiano and pecorino cheeses, add 1/2 cup of pasta water and toss well to coat. Add the butter and continue tossing the pasta until the pasta is cooked through and a light creamy sauce clings to the pasta, another 2 minutes. Add more pasta water as needed, up to another 1 cup. Serve topped with more cracked black pepper and freshly grated parmigiano reggiano if desired.
- Nutrition Serving Size
- per serving
- 59 grams
- 29 grams
- 27 grams
- Saturated Fat
- 13 grams
- 61 milligrams
- 770 milligrams
- 3 grams
- 2 grams