Cacio e Pepe
8 oz / 230 g dried bucatini or spaghetti
3 tbsp unsalted butter
1 tsp freshly ground black pepper, plus more for finishing
1 c / 45 g finely grated pecorino, divided
Heat a large stockpot of water that tastes of the sea (heavily salted). Add the pasta and cook according to package directions.
While the pasta cooks, melt the butter with 1 tsp pepper in a large sauté pan set over medium-low heat. Let the pepper infuse for 1 minute and then turn off the heat.
When the pasta is al dente, before draining, remove a scant ½ cup pasta water and add to the butter. Simmer for 2 minutes over low heat.
Drain the pasta and add to the sauté pan, along with ¾ cup pecorino. Toss the pasta in the sauce with tongs until the cheese has melted and created a creamy sauce that coats the pasta. If the sauce is still wet, continue to simmer until the water has reduced and clings to the pasta.
Divide the pasta between two bowls. Finish with the remaining pecorino and more freshly ground black pepper.
Recipe | Ashley Rodriguez from Date Night In
Photos + Styling | Karen Mordechai