Linguine con Cacio e Pepe
adapted from Molto Gusto by Mario Batali
2 Tbsp. coarsely ground black pepper
3 Tbsp. extra virgin olive oil
3 Tbsp. unsalted butter
1/2 pound dried linguine
3 Tbsp. Freshly grated Parmigiano-Reggiano, plus extra for serving
3 Tbsp. grated pecorino romano
Bring 4 quarts water to a boil in a large pot and add 2 tablespoons kosher salt.
Meanwhile, set another large pot over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds. Add the oil and butter and stir occasionally until the butter has melted. Remove from the heat.
Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
Add a scant 1/4 cup of the reserved pasta water to the oil and butter mixture, then add the pasta and stir and toss over medium heat until the pasta is well coated. Stir in the cheese (add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano on the side.
February 18, 2011
Pasta con Cacio e Pepe
Here's a simple Italian pasta dish with just a few ingredients: cacio = cheese, pepe = pepper. I highly recommend using real Parmesan and romano cheese and freshly ground pepper. If you don't, it's probably not worth making. Also, I used spaghetti instead of linguine, just because that's what was in my cupboard.