CACIO E PEPE

VIBES: The Lox – Go Head

CACIO E PEPE

-Sea salt

-1/2lb of pasta (I used Barilla thin spaghetti)

-2 Tbsp unsalted butter, cubed

-2 tsps olive oil

-1-2 Tsp. Fresh cracked pepper

-1/2 cup Pecorino Romano

-1/4 cup grated Parmigiano Reggiano*

-Pinch of fresh lemon zest (optional)

Bring 3 quarts salted water to a boil in a 5qt pot. While water is heating, prepare your ingredients. Crack the pepper, grate cheese, cut butter, etc. Add spaghetti to boiling water, cook, stirring occasionally to prevent sticking. Reserve 1 cup of the pasta water in a mug. Drain about 1 minute before tender (Barilla thin spaghetti cooks in 6 minutes, so you’d drain in 5 minutes)
Return pot to burner and heat olive oil over medium.  Add pepper and cook, swirling pan to toast the pepper. Cook for 1 minute. Add butter and swirl to melt, add 1/2 water then add pasta, stirring and swirling continuously. Add cheeses and toss with tongs until combined. Add more water if needed to create a broth like consistency. Cheese, butter, pepper, water should all come together and thicken to coat the pasta. Transfer to bowls and serve immediately.

*Optional – Add a pinch of lemon zest right before serving.

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