Cacio e Pepe

Ingredienti

8 ounces bucatini pasta

3 tablespoons unsalted butter

1¼ teaspoons freshly cracked black pepper, plus more for garnish

3 ounces Parmesan cheese, grated (about ¼ cup), plus more for garnish

3 ounces pecorino cheese, shredded (about ¾ cup), plus more for garnish

4 boneless, skinless chicken breasts (about 6 ounces each), grilled and cut into

1-inch slices

Istruzioni

1. Cook the pasta according to the package directions. Reserving 1 cup of the pasta water, drain the pasta. Set the pasta and cooking water aside.

2. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the cracked pepper and toast until fragrant, about 30 seconds. Add the pasta cooking water and whisk until well incorporated.

3. Using tongs, add the pasta to the skillet and toss. Add the remaining 1 tablespoon butter and the cheeses and toss until well coated.

4. Serve the pasta in bowls and top each serving with sliced chicken. Garnish with more cheese and cracked pepper and serve.

Makes 4 servings

TIP: Choose good, high-end cheeses. They make all the difference here.