Name: Cacio e Pepe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Pasta
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

Moolicious Meals For 1

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.

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

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

Cacio e Pepe

Ingredients

Directions

Nutrition