Cacio E Pepe

• servings: 2 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

Kosher salt

8 oz. linguine or spaghetti

1 tbsp. extra-virgin olive oil

2 tbsp. unsalted butter, divided

Coarsely ground black pepper

3/4 c. finely grated Parmesan, plus more for serving

3/4 c. finely grated pecorino, plus more for serving

Directions

In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 3 minutes less than package directions. Reserve 2/3 cup pasta water before draining.

In a large skillet over medium heat, heat oil and 1 Tbsp. butter until butter is melted. Add a generous amount of pepper and toast, stirring frequently, until fragrant, about 1 minute.

Add 1/2 cup reserved pasta water and bring to simmer. Whisk in remaining 1 Tbsp. butter. Using tongs, add pasta, tossing into butter mixture.

Remove skillet from heat. Gradually add Parmesan and pecorino and cook, tossing constantly and adding more pasta water if sauce is too thick or clumping, until cheese is melty, about 1 minute.

Divide pasta between bowls. Top with more Parmesan and pecorino.

Nutrition

• Calories: 994
• Total Fat: 47 g
• Saturated Fat: 25 g
• Trans Fat: 0 g
• Cholesterol: 120 mg
• Sodium: 1375 mg
• Total Carbohydrate: 85 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 51 g