Double Down Cacio e Pepe

Name: Double Down Cacio e Pepe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6

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Cacio e Pepe - emphasis on the pepe! By using black pepper infused olive oil in this classic pasta dish, you end up with a dish that is light, creamy, and black peppery through and through. Finish the dish with the cold butter and starchy pasta water to almost instantly bring it all together, and don’t forget extra cheese and pepper to finish. Cacio e Pepe is, and always will be, a crowd pleaser.

Watch Jade and Shane make it for Giada!

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Ingredients

1 pound pasta, such as Bucatini
2/3 cup black pepper infused olive oil, such as Gargiulo
2 teaspoons freshly ground coarse black pepper
1 tablespoon unsalted butter, chilled
1 cup freshly grated Parmigiano Reggiano, plus more to serve
2 cups freshly grated Pecorino Romano cheese

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Instructions

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.