Cacio E Pepe

1. 1

   Freshly grate 1 cup of the Parmigiano reggiano and 1 cup of the Pecorino Romano. Set aside

2. 2

   In a large pan, toast the tablespoon of black peppercorns until aromatic, careful not burn

3. 3

   Using a mortar and pestle or flat side of a knife, grind the toasted peppercorns. Set aside

4. 4

   Peel and thinly slice the 3 cloves of garlic. Set aside

5. 5

   In the same pan used to toast the black peppercorns, heat 1 tablespoon of olive oil over medium high heat

6. 6

   Add the slices of garlic and about half the toasted pepper, cook the garlic watching it carefully, to a light brown (about 3-5 min)... being very careful not to burn the garlic. Cover and set aside

7. 7

   In a large pot, throw a small handful of kosher salt into the water (should taste like the ocean) and bring to boil

8. 8

   Watch the pasta and just before el dente, reserve 1 cup of the pasta water, and start putting the pasta into the large pan with the olive oil, pepper and garlic

9. 9

   Add the 2 tablespoons of butter, 1/4 cup of the pasta water, and start mixing in the cheese and remaining toasted pepper

10. 10

    Continue to stir and add in additional pasta water to gain the desired consistency

* Per serving · 4 servings · Values may vary.

No additional tips available.