Cacio e Pepe
Ingredients for 2 persons:- 4 tbsp. extra-virgin olive oil, divided
- 1 tsp. coarsely ground black pepper
-Kosher salt, to taste
- 250 gr spaghetti
- 2 tbsp. unsalted butter
- 125 gr Parmesan very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
1. Heat 3 tablespoons olive oil and the black pepper in a medium skillet over medium-low heat until the ingredients are fragrant, and the pepper is barely starting to sizzle. Set aside.
2. Place spaghetti in a large skillet and cover with water. Then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente. Transfer 2 to 3 tsp. of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in the butter, add the Pasta.
3. Add cheese and remaining tablespoon olive oil to the skillet and stir until cheese is completely melted. Add a few more tablespoons of pasta water to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, with more cheese and black pepper.
2. Place spaghetti in a large skillet and cover with water. Then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente. Transfer 2 to 3 tsp. of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in the butter, add the Pasta.
3. Add cheese and remaining tablespoon olive oil to the skillet and stir until cheese is completely melted. Add a few more tablespoons of pasta water to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, with more cheese and black pepper.