CACIO E PEPE

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VIBES: The Lox – Go Head

INGREDIENTS

  • -Sea salt
  • -1/2 lb 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)

DIRECTIONS

Bring 3 quarts salted water to a boil in a 5 qt 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.

NOTE: For variation, I like to roast broccoli or brussels sprouts with olive oil, salt and pepper on a sheet pan at 425º until crispy, and toss with the pasta before serving, sometimes I add a pinch of lemon zest right before serving too.

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