Cacio e Pepe

• portions: 2 servings
• temps total: 25 minutes

Ingrédients

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

Instructions

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 tablespoon 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 tablespoon butter. Using tongs, add pasta, tossing into butter mixture.

Remove skillet from heat. Gradually add Parmesan and pecorino and toss constantly until cheese is melty. (If sauce is too thick or clumping, loosen with more pasta water.)

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

Nutrition

• Calories: 994
• Lipides Totaux: 47 g
• Lipides Saturés: 25 g
• Acides Gras Trans: 0 g
• Cholestérol: 120 mg
• Sodium: 1375 mg
• Glucides Totaux: 85 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 3 g
• Protéines: 51 g