Cacio e Pepe

Cacio e Pepe

Five in 25

Serves 2

Five Ingredients

2-3 T unsalted butter

1 cup freshly grated pecorino Romano cheese

½ lb spaghetti

From the Pantry

3 T olive oil

Boil pasta 1-2 minutes short of package directions. While pasta is cooking, toast 1-2 T of freshly ground coarse black pepper in the olive oil over medium heat in a large skillet. After 2-3 minutes of toasting, turn off the heat.

When pasta is cooked, add it to the black pepper and oil and toss to combine. Add the butter and toss until it is melted. Do not take care to drain the excess water from the pasta. Once the pasta is coated in the fat, add the cheese along with ½ cup of the pasta cooking water. Toss, agitate and thoroughly combine the pasta and cheese, adding more pasta water if needed to form a cheesy emulsion.

Serve garnished with more fresh cracked pepper and cheese.