Ingredients

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes, or until just shy of al dente. Reserve 1 cups of pasta water before draining the pasta.
2. Melt the Butter: While the pasta is cooking, melt the butter in a large, straight-sided skillet over medium heat. Stir occasionally until fully melted and smooth.
3. Toast the Pepper: Add the freshly ground black pepper to the melted butter. Toast the pepper by stirring it frequently for about 1-2 minutes, until it becomes fragrant.
4. Combine with Pasta Water: Pour cup of the reserved pasta water into the skillet with the butter and pepper mixture. Stir well to combine and create a cohesive sauce.
5. Toss in the Pasta: Add the drained pasta to the skillet. Turn off the heat and toss the pasta in the butter and pepper mixture until well coated.
6. Add the Cheeses: Sprinkle the grated Parmesan and Pecorino Romano cheeses over the pasta. Add another cup of reserved pasta water, then toss until the pasta is evenly coated and a creamy sauce forms.
7. Adjust the Sauce: If the sauce is too thick, gradually add more reserved pasta water, stirring continuously, until you reach a light and creamy consistency.
8. Serve Immediately: Serve the pasta immediately, garnished with additional grated Parmesan and Pecorino Romano cheese if desired. Enjoy your Cacio e Pepe while it's hot and fresh.